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We take two boneless legs of lamb and mount them on the rotisserie. We slow-roast the leg of lamb over a bed of hot charcoal and smoke wood, periodically brushing flavored olive oil from a fresh herb mop brush. The flavored oil and fat drips into the coals and results in the most aromatic smoke that slowly infuses into the lamb. This rotisserie boneless leg of lamb recipe is as delicious as it is simple to make. The rotisserie does the vast majority of the work. Not to mention that rotisserie leg of lamb is an iconic dish that’s probably been made for about as long as we’ve had fire.
I very well may be the biggest fan of lamb there is. My favorite would be meat lollipops aka lamb racks. I’m also a huge fan of lamb shoulder now that I have tried it (think pulled pork but better). And leg of lamb is amazing whether bone-in or boneless. So when I added a new rotisserie to the herd of grills, I had to do some lamb. Scroll down for the step-by-step, picture-by-picture, foolproof grilling instructions, for this rotisserie, boneless leg of lamb recipe.
I’m a huge fan of lamb, and if you are here, then you are too. So let me share some other lamb recipes:
- Boneless leg of lamb gyro
- Lamb Smashburgers, ‘Lamburgers’ if you will.
- Smoked Leg of Lamb with Garlic and Rosemary
- Lamb Rack Crown Roasts
- Smoked Lamb Shoulder (might just be better than pork shoulder)
Before we go too much further, there are a couple common pitfalls with this recipe. One is with rotisserie over live fire in general and the other is somewhat specific to this recipe. So if you are skipping ahead to the recipe card, you will miss those two tips. Look for the “Pro Tip” sections below for them.
Boneless Leg of Lamb Recipe Ingredients
- 2 legs of lamb
- Your favorite BBQ seasoning
- Salt, optional
- 1/2 cup olive oil
- 1 teaspoons garlic, minced
- 1 bundle of fresh herbs
For the seasoning I, suggest using a beef seasoning. Lamb is red meat, therefore I seasoned it as such.
In particular, the seasonings I used (yes I used more than one) were DB180 General Purpose Seasoning and Prime IV Black Garlic. Both are salty and garlicky and ohhhhh so good on steaks (and beef ribs).
How to Prep this Boneless Leg of Lamb Recipe
Season the boneless leg of lamb with your preferred seasoning. Feel free to go overboard here. These are roasts and the meat to bark ratio is high. Also, season right over the netting that holds the boneless leg of lamb together.
First, the black garlic:
Then, the DB180:
Let’s talk about that netting. When the bone is removed from the leg of lamb, it’s a big chunk of meat that is partially butterflied and will not cook evenly. That netting makes sure the lamb holds its shape. But will the netting hold up to the heat of the fire? Is there any plastic in the netting?
The answers are yes and no. Leave the netting on.
Next, put the spike clamp on the base of the skewer and slide the two boneless legs of lambs down the skewer and cap it off with the other spike clamp.
Then place the skewer over the fire and turn on the rotisserie with is the Fusion Grill by Everdure:
How to Grill this Boneless Leg of Lamb Recipe
Season the legs of lamb with your favorite beef seasoning. Run the rotisserie skewer and place over a hot fire. We are looking for a fire between 350F-400F. Toss on a chunk of smoke wood (optional). Allow the rotisserie and the heat to roast the lamb and adhere the seasoning to the meat which should take between 45-60 minutes. While the seasoning sets, mix the garlic and olive oil and tie off an herbs at one end to form a brush. After the seasoning sets, brush the garlic oil on the lamb every 15-20 minutes until the boneless leg of lamb reaches your desired doneness.
Donning welding gloves, or heat resistant gloves, remove from the lamb skewer from heat, allow the lamb to rest for 10-15 minutes. With the heat resistant gloves, remove the legs of lamb from the skewer. Cut the netting all the way down each leg and pull the netting free from each. Slice and serve
Let the heat from the rotisserie work its magic for about 45-60 minutes so the seasoning sets.
In the meantime, mix the oil and the garlic together.
Additionally, tie off the herbs at one end to create an herb brush:
The rub has set and we have some browning:
Use the Fresh Herbs to Brush the Flavored Oil on the Lamb
Brush the garlic oil on every 15-20 minutes:
Some are worried that olive oil has a low flash point and will burn. Yes, it has a low flash point, but the lamb itself insulates it keeping it from burning. That’s not the problem. The problem comes with what drips off the lamb into the fire. More on that in just a little bit.
A couple applications of oil later, I ran into some problems.
I didn’t notice that I had a hot spot in my fire causing one of my legs of lamb to brown more than the other.
The top of the bottom leg:
We will take care of that problem a little later with a little fire management. In the mean time, we had a more pressing issue.
See, when shooting stills and video of every step of the cooking process, sometimes I have to repeat a process over and over.
FIRE IN THE HOLE!
And when dealing with a hot fire and vegetable oil, there can be flare ups, so be gentler with the oil:
Pro Tip ~ Go light on the vegetable oil over the hot coals. We don’t want you to have to test the response times of your local fire department
I grabbed a couple welding gloves and removed the skewer of lamb until the fire went out, at which point I also did a little fire management and redistributed the hot coals which had exacerbated the brief, yet intense inferno:
To solve this, move the coals to the left and right of the dark spot on that right boneless leg of lamb as you can see in the pic below. Look at the charcoal tray below the lamb:
Pro Tip ~ Fire management is very important. Try to keep the coals even so there are no hot spots. Watch the meat to see if there are any spots that have browned more than others and move the coals around to drop the temp in that area. Also, this is an open air cooker with no air control. That means the fire will suck in all the air it can and burn out quickly, so be ready to add more coals a couple of times throughout the cookout
By moving the coals away from the dark spot, the rest of the meat will cook at a higher rate than the blackened part, which cooked more than the rest of the meat earlier.
This will help equal things out.
Also, when dealing with flammable oils, keep the space directly below the lamb free of coals so when the oil drips, it lands on metal and not red-hot charcoal.
Smoke Wood Optional?
Also, remember when I said that smoke wood was optional? You didn’t think twice about that? I can’t think of a recipe that takes more than a few minutes where I don’t add some sort of smoke wood. But it’s optional here because every drip of that fat (see on the leg on the left below) into the fire, the grease creates smoke.
After an hour or so, my two legs of lamb have gotten to be pretty similar in terms of color and internal temp:
Using welding gloves or some other heat-resistant handwear, remove the skewer of lamb from the grill:
Allow the lamb to rest for 10-15 minutes. Using the protective hand wear again, remove the boneless leg of lamb from the skewer:
Cut up the middle of the netting on each leg of lamb from top to bottom and then pull it free.
And then slice. Here’s one leg of lamb:
And here’s the other:
Pro Tip ~ After slicing the lamb, a dusting of the seasoning is a great way to add some flavor to the center of the roast. Not a heavy dose like at the beginning of the process. Just a dusting.
Boneless Leg of Lamb Recipe Rundown
This is a phenomenal meal and a great way to feed a crowd. You can carve off slices for guests like prime rib. Or slap it between a couple hunks of bread for an epic sando. Or put it in a tortilla which I did the next day with the leftovers along with a little chorizo for a chorizo, lamb taco. They were incredible with a little cheese. Leftovers also go great in chili, chopped of course.
If you have any questions or comments about this boneless leg of lamb recipe, feel free to leave them below or send me an email.
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Recipe Card:
Boneless Leg of Lamb Recipe
Ingredients
- 2 Boneless leg of lamb
- Your favorite beef BBQ seasoning
- Salt Optional
- ½ cup Olive oil
- 2 teaspoons Garlic, minced
- 1 bunch Fresh herbs
Instructions
- Season each boneless leg of lamb with the beef seasoning. Feel free to lay it on thick. If the seasoning has a high salt content, extra salt may not be needed.
- Add the 4 prong meat forks to the base of the skewer, slide the leg of lamb down the skewer and impale it on the meat fork. Add the second leg of lamb down the skewer and cap off with the second 4 prong meat fork and impale it in the second leg of lamb
- Start charcoal fire in the grill with a target temp in the 350F-450F range and place the rotisserie skewer over the hot coals. Add an optional chunk of smoke wood. Optional because the grease that drips from the lamb will smoke.
- While the lamb spins on the rotisserie, combine the garlic and the olive oil. Also, tie off fresh herbs at one end and create an herb mop.
- After the lamb browns for 45-60 minutes and the seasoning sets, lightly brush the garlic oil on the lamb with the herb brush. Brush on again and again, every 15-20 minutes.
- When the lamb reaches your desired doneness (2-3 hours in total), with heat resistant gloves, remove the skewer from over the fire.
- Allow the lamb to rest 10-15 minutes and then slice the mesh away from the lamb, being gentle not to pull the bark away from the meat.
- Slice and serve
Video
A couple more pics of the boneless leg of lamb recipe:
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