RecipeBlog - Feature - Slow Roasted Leg of Lamb

Slow Roasted Leg of Lamb Recipe

By: Andrea Alden

The rotisserie is possibly one of the best grilling accessories you can have. Cooking a Slow Roasted Leg of Lamb on the Rotisserie makes for one succulent meal indeed. Savory spices, roasted garlic oil, and a little patience went a long way to making this family dinner an enjoyable one. PRO TIP: Remove the grids and sear plates, place Napoleon's Cast Iron Charcoal and Smoker Tray on the burners and use some lump charcoal and wood chips to give your lamb that delicious charcoal flavor.

Prep Time
10 min
Cook Time
120 min
Yield
6
Difficulty
Difficult

Slow Roasted Leg of Lamb Recipe

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Ingredients

Method

Photos

Ingredients

1

boneless leg of lamb, 1½ lbs+.

3 tbsp. 

roasted garlic oil

1 tbsp.

thyme

1 tbsp.

fennel seeds

1 tsp. 

rosemary

½ tbsp.

peppercorns

2 tsp.

coarse salt

2 tsp. 

sage

1 tsp.

onion powder

2 cups 

beef/lamb broth, red wine, beer, or water

Method
  1. Preheat your rear burner to high, about 450°F or so.
  2. In a small, dry, frying pan, toast the thyme, fennel, rosemary, and peppercorns until they are fragrant. This will take about 3 minutes over medium-low heat. Use a mortar and pestle to grind up the spices a little before adding the salt, sage, and onion powder, and crushing it up a little more.
  3. Slice the fat on the leg of lamb in a crosshatch pattern. Brush the lamb all over with the roasted garlic oil, then sprinkle the seasonings on, covering every inch, and pressing it into the slices in the fat.
  4. Load up and balance your rotisserie. For some pointers on doing this, check out our video on using your rotisserie. Place the rotisserie on the grill and turn on the motor. Place a drip tray, filled with 2 cups of liquid under the rotating lamb.
  5. Rotiss the lamb for 10 to 15 minutes on high, or until a lovely crust forms. Turn the grill down, you’re aiming for a temperature of about 350°F, and continue to cook for up to 2 hours, or until an instant-read thermometer says 145°F for medium rare.
  6. Use Napoleon’s PRO Heat Resistant Gloves, to remove the lamb from the grill. Remove the spit rod and forks from the roast before allowing it to rest. You don’t want residual heat to continue cooking the lamb.
  7. To Make Gravy: Use the liquid in the drip tray, alongside any liquid from making vegetables to make gravy. Add ¼ cup of butter to a saucepan. Melt it over low heat and add ¼ cup of flour. Cook for 2 minutes before slowly adding the liquid from the drip tray, vegetable water, and any juices from the resting lamb. With every small addition – ¼ cup of liquid or so – whisk thoroughly. Stop adding liquid when you have reached a thick sauce that coats a spoon but is still runny. If you have added too much liquid, allow the gravy to simmer until thickened a little.
  8. Slice the lamb and serve with your favorite veggies, potatoes, and gravy.

This meal was delicious, succulent, and perfect for an autumn evening after a day’s worth of fall home maintenance. It was a little chilly and damp that day, with periods of light rain, but when the family gathered around the table at dusk, with the aroma of roasted meat, it was heavenly. What is your favorite fall family supper?

RecipeBlog - Slow Roasted Leg of Lamb - score and oil

Score the fat in a diamond pattern, brush with oil

RecipeBlog - Slow Roasted Leg of Lamb - season

Season with thyme, rosemary, fennel, pepper, and salt

RecipeBlog - Slow Roasted Leg of Lamb - rotiss

Place onto your grill's rotisserie

RecipeBlog - Slow Roasted Leg of Lamb - serve1

A beautiful autumn meal

RecipeBlog - Slow Roasted Leg of Lamb - serve2

Serve with roasted potatoes and veg

RecipeBlog - Slow Roasted Leg of Lamb - serve3

A new perspective on mealtime

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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RecipeBlog - Slow Roasted Leg of Lamb - score and oil

Score the fat in a diamond pattern, brush with oil

RecipeBlog - Slow Roasted Leg of Lamb - season

Season with thyme, rosemary, fennel, pepper, and salt

RecipeBlog - Slow Roasted Leg of Lamb - rotiss

Place onto your grill's rotisserie

RecipeBlog - Slow Roasted Leg of Lamb - serve1

A beautiful autumn meal

RecipeBlog - Slow Roasted Leg of Lamb - serve2

Serve with roasted potatoes and veg

RecipeBlog - Slow Roasted Leg of Lamb - serve3

A new perspective on mealtime