This rotisserie recipe for lamb is so succulent, you’ll look for every opportunity to cook it again (not just on Easter). Since Ronco.com makes a Rotisserie, it’s only fitting they share their Rotisserie recipe, but you can also bake your lamb (I’ve included those directions, too).
If you have any tips to share below, I’d love to hear them!
I also included nutritional information so that you can plan your meals accordingly. I hope you enjoy.
Dijon-Garlic-Rosemary Rubbed Lamb Roast
1 clove garlic, cut into slivers
1/2 cup Dijon mustard
2 tablespoons soy sauce
2 teaspoons chopped fresh rosemary
1/2 teaspoon ground ginger
2 tablespoons olive oil
1 leg of lamb (4 1/2 – 5 pounds), boned and tied
Combine the garlic, Dijon mustard, soy sauce, rosemary, ginger and olive oil in a small
bowl. Add lamb and turn to coat with marinade. Cover and chill at least 6 hours or up to 1 day,
turning meat over several times.
Rotisserie oven directions
Rotate the lamb on the spit rods for 1 hour 15 minutes – 1 hour 30 minutes or until the internal
temperature reaches 135 to 140 degrees for medium on the thermometer, basting several times
during the last 10 minutes. Untie, slice and serve!
In a 325 degree Fahrenheit oven, bake lamb for 25-30 minutes (medium rare, 145 degrees), for 20-30 minutes (medium 160 degrees), or for 25-35 minutes (well-done). Make sure to baste at least once to keep those juices flowing (the juices in your mouth will be flowing, too).
Yields: 8, 8 ounce servings
Per serving: 635 Cals.; 1 g Carbs.; 0 g Fiber; 1 g Net Carbs. ; 46 g Protein; 47 g Fat