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Roisseried Leg of Lamb With Lemon and Butter |
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Serves: 8 Print this RecipeGREECE Advance Preparation: 4 to 6 hours for marinating the meat Special Equipment: Rotisserie Lamb is the preferred meat of Greeks-especially at Easter. It’s hard to imagine an Easter celebration in Athens (not to mention in Chicago, Boston, or Astoria, New York), without a fire pit where whole lambs are spit-roasted to the color of mahogany and the crispness of cellophane. This recipe calls for butterflied leg of lamb, which can easily be cooked on a backyard barbecue grill. The turning motion of a rotisserie will give you the best results, but you can also cook the lamb using the indirect grilling method over medium heat; this will take 1 1/2 to 2 hours. Have your butcher bone and butterfly the lamb. FOR THE LAMB AND MARINADE: 1 tablespoon salt, coarse (kosher or sea) 1 tablespoon white peppers, freshly ground 1 tablespoon oregano, dried, preferably Greek 1 leg of lamb, boned and butterflied (3 1/2 to 4 pounds after boning), trimmed of any papery skin 1 lemon, cut in half 6 tablespoons butter, unsalted (3/4 stick), at room temperature FOR THE BASTING MIXTURE: 1/2 cup olive oil 1/4 cup lemon juice, fresh 1/4 cup white wine, dry 2 cloves garlic, minced 2 teaspoons oregano, dried, preferably Greek 1 teaspoon black pepper, freshly ground 1. Combine the salt, pepper, and oregano in a small bowl. Open out the butterflied leg of lamb on your work surface so the inside is up and sprinkle with one third of the spice mixture. Squeeze the juice from one lemon half over the meat, then cut the used lemon half into quarters. Set the pieces aside while you rub the surface of the lamb with 3 tablespoons of the butter, then scatter the pieces on top. Fold the lamb back into its original cylindrical shape and tie it at 1-inch intervals with butcher’s string. Place on a baking sheet, cover loosely with plastic wrap, and let marinate, in the refrigerator, for 4 to 6 hours. 2. Set up the grill for rotisserie cooking and preheat to high. 3. When ready to cook, skewer the lamb roast lengthwise on the spit and rub all over with the cut side of the second lemon half and the remaining 3 tablespoons butter. Add another generous sprinkling of the spice mixture. Attach the spit to the rotisserie mechanism, cover, and let the meat start rotating. 4. Meanwhile, prepare the basting mixture. Combine the oil, lemon juice, wine, garlic, oregano, and pepper in a medium-size nonreactive bowl and whisk to mix. 5. After the meat has been rotating 15 minutes, restir the basting mixture and brush it all over the lamb, using a long-handled basting brush. Cook the lamb until crusty and brown on the outside and done to taste, 1 to 1 1/2 hours; an instant-read thermometer inserted in the thickest part of the roast will register 170°F for medium (see Note). Uncover the grill to brush the lamb every 15 minutes with the basting mixture. Reseason with spice mix from time to time. If using a charcoal grill, you’ll need to add 10 to 12 fresh coals per side after 1 hour. 6. Transfer the roast, on the spit, to a cutting board. Extract the spit and let the roast rest for 10 minutes. Remove the string before slicing. Serves 8 Note: As the lamb fat melts, it may cause flare-ups. Snuff these out by flattening the coals with a metal spatula or with a few squirts from a water pistol. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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