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
Ingredients:
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!
Baking Instructions
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
oh oh, I bought a leg of lamb with the bone in 🙁 can this be used instead? That’s what I get when going by memory instead of writing it down haha!
No worries! Here are some videos about boning your leg of lamb. Just do your best and have fun! https://www.google.com/search?q=how+to+bone+a+leg+of+lamb&aq=f&oq=how+to+bone+a+leg+of+lamb&aqs=chrome.0.57j60j65l2j5j0.3794&sourceid=chrome&ie=UTF-8
Okay, one more question (i have never cooked lamb before…. to be truthful, have never tasted it before!). You say the oven method is only 25 – 30 mins… is that per pound? Or 25 mins total? De-boning this shouold be interesting. I did a trout for the first time last month. ;). It was interesting what my results were. I shall do what i always do, pretend it was what I intended. Hahahahah.
Hi there! I emailed you, but I think internal temperature matters most. Here’s a chart about that: https://greatgrub.com/reference/cooking_temperatures_for_lamb
I have the showtime Rotisserie and use it all the time- i love it- the only comment I would make is that I usually cook the meat for less time per minute than they recommend because it will be overdone in my experience using their minutes per pound- I also stop the regular cooking process and move to no heat rotation when its about 8 degress from your desired tem because the meat continues to cook- also no heat rotation is a great way to let the meat rest before slicing and I usually do that for 10 minutes- great kitchen device for sure- never had a failure yet
That is great advice, Dave! Anything with a low-to-no failure rate sounds like it could be for even me!