SPIT ROAST LAMB RECIPE RECIPES

SPIT ROASTED LEG OF LAMB | UMAMI

Spit Roasted Leg of Lamb | Umami image

Sweet, succulent leg of lamb is one of the world's great culinary treats. This spit roasted leg of lamb rotates on a spit to continually baste the lamb as it roasts.

Provided by Mark Hinds

Total Time 280 minutes

Prep Time 180 minutes

Cook Time 100 minutes

Number Of Ingredients 9

Ingredients

3 lb leg of lamb
1 1/2 tbsp rosemary
1 1/2 tbsp thyme
2 sage leaves
1 1/2 tsp salt
1 tsp pepper
3 cloves garlic
1 tbsp olive oil
1 tbsp lemon juice

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.

ROASTED LAMB RIBS RECIPE - NYT COOKING

Roasted Lamb Ribs Recipe - NYT Cooking image

Provided by Julia Moskin

Total Time 3 hours

Yield 1 or 2 servings

Number Of Ingredients 3

Ingredients

1 whole breast of lamb, also called Denver cut or lamb riblets, with most of the fat still on see note
Kosher salt
black pepper

Steps:

Heat the oven to 225 degrees. Sprinkle the meat with salt and pepper and place fat-side up in the roasting pan. Bake 3 to 4 hours, until the fat has rendered and browned and the meat is well done. Slice into ribs.

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