Easter Rotisserie Leg of Lamb

Easter is full of many traditions, from going to church on Easter Sunday to dyeing eggs and having Easter egg hunts. Another tradition is serving lamb as the cornerstone of the Easter Sunday meal. Here is a wonderful preparation for your Easter menu using the grill and rotisserie: Easter Rotisserie Leg of Lamb. Rubbed with mustard and spices, this lamb finishes with beautiful color, fresh aromatics, and Mediterranean influences for beautiful spring afternoon with family and friends.

We begin with the leg of lamb and the bone already removed, and then properly skewer the lamb for the rotisserie. The mustard is a rich combination of Dijon mustard, red wine, garlic, rosemary, and pepper, and half is applied to the raw lamb. Place on the rotisserie to begin grilling, using direct heat to char and caramelize the outside of the lamb, and indirect low heat to slowly cook the lamb throughout. When the desired internal temperature is reached, the remaining half of mustard is applied along with chopped pistachios to add a sweet, nutty element. Finish over direct heat to again caramelize and crust the outside of the lamb for a striking texture. The lamb finishes tender with a beautiful crust, fragrant from the garlic and rosemary, and flavorful from the mustard and pistachios. Make this Easter meal one to remember with Easter Rotisserie Leg of Lamb from Summerset.

Serves: 6-8

Easter Rotisserie Leg of Lamb Ingredients

  • Boneless leg of lamb, about 4.5lbs
  • 1 1/2 cup Dijon mustard
  • 6 tablespoons red wine
  • 6 cloves of garlic, minced
  • 2 teaspoon chopped fresh rosemary (I use kitchen scissors)
  • 1 teaspoon ground pepper
  • 1 cup chopped pistachios

Easter Rotisserie Leg of Lamb Directions

  1. First, remove the lamb from the bag and rinse. The leg of lamb was already de-boned, butterflied, and rolled in a mesh, but if you can’t find one already prepared like this, ask your butcher to prepare a leg of lamb for you, or remove the bone yourself. Once rinsed, skewer the lamb and make sure it is secure. Balance the skewer according to your manufactures directions. Let the lamb come to room temperature as you prepare the other ingredients.
  2. To prepare the mustard mixture, add the Dijon mustard, red wine, garlic, rosemary, and pepper in a large bowl, and mix thoroughly. Divide the mixture in half and set aside one half. Slather the lamb in the mustard mix. Anything that drips off you can add after you get the lamb going on the grill.
  3. Prepare your grill for the rotisserie. Remove grates to give more clearance, if necessary. Heat the grill on high. Once nice and hot, add the lamb and start the rotisserie turning. Re-slather any of the mixture from the initial slathering that ran off the lamb (hopefully you had a plate under the lamb).
  4. With an open lid, roast on high for 10 to 15 minutes until you have a golden brown crust on the lamb.
  5. Now it’s time to slow things down. Add a pan of water under the lamb, with just enough water to cover the bottom of the pan. Reduce the temperature down to low, about 300 to 325° F. If your grill has left, right and center zones, turn off the zone that is directly under your lamb. If you have charcoal, you’ll need to rearrange the coals so they are not directly under the lamb. The pan of water will catch drippings, which prevent flare-ups, regulate the temperature and will help keep the meat moist.
  6. As usual, the amount of time you have to cook the lamb will vary greatly depending on the size of the lamb, your grill, and numerous other factors. This one took about 2 hours (about 1/2 hour per pound @ 325° F). When the internal temperature gets to 145° F (for medium rare), turn off the grill and carefully remove the pan of water.
  7. Slather the lamb with the remaining mustard. Relight the grill, and put it on medium high, with the middle burner going again. We want some direct heat to get the crust back on the lamb (you’ll find that the steam from pan of water may have caused your crust to drip off). After about a minute, add the chopped pistachios. Use a spoon to press them into the mustard and get them to stick, slowly rotating the lamb as you go.
  8. Cook for another 10 minutes until the crust is brown and crispy.
  9. Remove from the grill.
  10. While it is resting for 10 minutes, take lots of pictures until you get one that looks just right. Well, that’s what I did anyway.
  11. Then carve it up and serve.

Taken from GrillingCompanion.com

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