A flavorful and aromatic lamb roast recipe, perfect for grilling enthusiasts.
Trim any excess fat from the leg of lamb.
Trimming excess fat helps reduce flare-ups during grilling and ensures a leaner dish.
Combine lemon juice and zest, olive oil, minced garlic, thyme, oregano, rosemary, and bay leaves in a bowl.
Mix the marinade thoroughly to ensure even distribution of flavors.
Massage the marinade into the lamb, ensuring it is well coated. Cover and refrigerate overnight.
Marinating overnight allows the flavors to deeply penetrate the meat.
Remove the lamb from the refrigerator and let it come to room temperature for 30 minutes.
Allowing the meat to warm slightly ensures even cooking.
Preheat the grill to medium heat.
Ensure the grill is clean and well-oiled to prevent sticking.
Roll the lamb tightly into a roast and secure with kitchen twine.
Tying the lamb helps it cook evenly and retain its shape.
Place the lamb on the rotisserie skewer, ensuring it is balanced and secure.
Balancing the lamb on the skewer prevents uneven cooking.
Cook the lamb on low heat for 2 hours, basting with the remaining marinade every 30 minutes.
Basting regularly keeps the lamb moist and flavorful.
Check the internal temperature of the lamb; it should reach 145°F for medium-rare.
Using a meat thermometer ensures precise cooking.
Let the lamb rest for 20 minutes before carving.
Resting allows the juices to redistribute, making the meat tender.
Carve the lamb into slices and serve.
Slice against the grain for the most tender pieces.
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