ROTISSERIE GRILL RECIPE RECIPES

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GREEK LAMB ROTISSERIE/GRILL METHODS RECIPE - FOOD.COM



Greek Lamb Rotisserie/Grill Methods Recipe - Food.com image

This Greek-style marinade has strong flavors to complement the strong flavor of lamb. Buy a boneless leg that's been butterflied, or rolled and tied. Unroll it for the marinade to get in everywhere then re-rolling it for even cooking and tenderness. If you happen to buy it with the netting try to save the netting to replace it after marinating. You can grill this flat on the grill as well. This lamb sliced thin is great to make gyro's with!

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 1 hours 20 minutes

Yield 12-16 serving(s)

Number Of Ingredients 9

3 -4 lbs leg of lamb, boned and tied
3 to 4 tablespoon lemons, juice and zest of
1/4 cup olive oil
6 garlic cloves, minced
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon rosemary
1 bay leaf
salt and pepper

Steps:

  • Cut excess fat from leg of lamb.
  • Combine all marinade ingredients in a bowl or baking dish large enough to accommodate the lamb and mix well. Message marinade into lamb making sure it is in everywhere. Cover and refrigerate overnight, turning often.
  • Remove from refrigerator to allow it to reach room temperature about 30 minutes.
  • Preheat grill.
  • Re-roll leg into a roast very tightly and tie.
  • Place lamb on middle of the rotisserie skewer making sure it is balanced and secure.
  • Reduce temperature to low. Cook for 2 hours brushing with remaining marinade every 1/2 hour.
  • When the middle of the meat reaches a temperature of about 145 degrees remove from grill.
  • Let a leg of lamb rest for 20 minutes before you start carving it up. This will even out the temperature, make sure it’s completely done and allow the juices to flow back into the meat.
  • Carve the meat, starting from the thick end and work our way down to the shank.
  • Alternate cooking Method:.
  • Start by grilling the leg over a medium high direct heat to sear the surface. This will give the meat a crusty surface and add texture. Turn every 5 minutes to sear the surface evenly. On the rotisserie you won’t have to worry about this. Grill over this direct heat for about 15 minutes then move to indirect grilling and cut the temperature down to a medium heat. Watch for flare-ups during the direct grilling phase. The leg of lamb will need about 20 minutes per pound to cook so plan accordingly.

Nutrition Facts : Calories 273.1, FatContent 19.8, SaturatedFatContent 7.2, CholesterolContent 76, SodiumContent 65.1, CarbohydrateContent 1.6, FiberContent 0.1, SugarContent 0.3, ProteinContent 21.2

ROTISSERIE CHICKEN RECIPE | BOBBY FLAY | FOOD NETWORK



Rotisserie Chicken Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories     main-dish

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 or 8 servings

Number Of Ingredients 3

Two 3- to 4-pound whole chickens, rinsed and trimmed of excess fat
Olive oil, for brushing chickens
Salt and freshly ground pepper

Steps:

  • Preheat the grill to medium-high. Brush the chickens with oil and season the outside and cavities with salt and pepper. Skewer the chickens onto the rotisserie rod and grill, on the rotisserie, for 30 to 35 minutes, or until the chicken is golden brown and just cooked through. Remove from grill and let rest for 10 minutes before serving.

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