LEG OF LAMB ROTISSERIE RECIPE RECIPES

Steps:

• Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.
• Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.
• Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.
• Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.
• Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.
• Slice lamb into 1/4-inch thick slices and place on a serving platter.

Steps:

• Start by taking the rosemary and thyme off of the stems and finely mincing them and the sage. Mince the garlic up and put it in a bowl with the herbs, salt, pepper, olive oil, and lemon juice to make a paste.
• Score the lamb with small criss-cross cuts around the leg. Rub the herb paste over the lamb, making sure that you get it into all of the nooks and crannies. Let the lamb rest for at least two hours before roasting.
• Take the spit and insert in through the lamb. Spit roasting works best when you skewer the meat lengthwise as close to the center as possible, to keep the weight balanced. It's very important to secure the meat using the large forks that come with your rotisserie kit.
• Roast the lamb over low heat until it reaches an internal temperature between 140 to 145℉. A three-pound leg will usually take around an hour and a half. 
• Take the lamb off the spit and let it rest covered with foil for 15 to 20 minutes. Slice and enjoy.