Herb and Red Wine Rotisserie Leg of Lamb

Herb and Red Wine Rotisserie Leg of Lamb

This leg of lamb is marinated in a delicious wine and herb mixture, placed on a rotisserie and basted throughout the cooking process.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Cutaway any excess fat from lamb leg. Rise and pat dry.
  2. Step 2

    Add the marinade ingredients in a food processor and process until well combined.
  3. Step 3

    Remove 60 milliliters (1/4 cup) and set aside.
  4. Step 4

    Place the lamb in a deep dish and apply the remaining marinade liberally all over the meat. You can inject the meat with some of the marinade, too, if desired. Cover and refrigerate for 1 to 2 hours.
  5. Step 5

    Putting a bone-in leg of lamb on a rotisserie spit can be a little challenging. A long thin knife or large metal skewer can be used to make a hole by starting at the bone end and working it through the thickest part of the leg. It is important to try to find the center to balance the leg of lamb on the rotisserie spit.
  6. Step 6

    Secure with the rotisserie tightly on both ends with the meat forks. It might be necessary to secure the leg with kitchen twine (see rotisserie cooking for more information), too.
  7. Step 7

    Place a drip pan on the grill and add several cups of water. This will prevent drippings from causing flare-ups.
  8. Step 8

    Place the rotisserie spit into the motor. Turn the motor on, making sure the lamb is properly centered, balanced, and able to turn freely.
  9. Step 9

    If your grill has a rotisserie burner, use that. If not, use one burner for indirect grilling . Heat the grill to medium (350 F to 375 F). The heat may rise above medium during cooking, but should not exceed medium-high (400 F to 475 F) heat.
  10. Step 10

    Grill lamb leg for about 20 to 30 minutes per pound. Baste frequently, alternating between the beef stock and the reserved marinade.
  11. Step 11

    Check for doneness by inserting a thermometer in the thickest part of the meat, avoiding the bone. Once the lamb has reached an internal temperature above 145 F/65 C (or higher if desired), remove from the heat, tent with foil, and rest for 10 to 12 minutes before serving.