Leg of lamb is served often at Holidays such as Christmas and Easter, but it’s really an amazing dish anytime. For my Red Wine and Garlic Rotisserie Leg of Lamb recipe, I used a 5.5 lb boneless leg of lamb. After marinating in a flavorful red wine and garlic marinade overnight, I cooked this on a rotisserie in a Green Mountain pellet grill. You heard that right, a rotisserie in a pellet grill! Green Mountain Grills are one of the few (or only that I know of) pellet grill manufacturers that make a rotisserie kit for their grill. I love to cook things on a rotisserie anyways, so I had to try it out on the GMG. At The BBQ Allstars, my BBQ and grilling paradise store in Southaven, MS, we keep demo units of many of the grills we sell. So, killing two birds with one stone, I went to work, fired up the GMG, and got to cooking!
Using a Rotisserie in a Pellet Grill
Pellet grills are very versatile, and although you won’t be able to sear the exterior of the leg of lamb, we’re still going to get a tasty crust on this by adjusting our temperature in the grill. We’re going to start the grill out at 500 degrees and cook the leg of lamb for 30 minutes at that temp to start developing a delicious crust. Then, we’re going to lower the temp to 225 to put some smoke flavor on the leg. Along the way, I used a MojoBrick to help augment the smoke flavor. For lamb, which has a strong flavor, I used cherry wood, which is the strongest flavor of the fruitwoods, but not overpowering.
Choosing, Marinating, Seasoning and Cooking the Leg of Lamb
For cooking on a rotisserie, you’ll want a boneless leg of lamb. These are sold already deboned and “netted,” or you can ask your butcher to do that. If you or your butcher doesn’t have meat netting, tie the leg up securely with butchers twine. Leg of lamb can sometimes have a strong flavor, so I like using a red wine and garlic marinade with plenty of rosemary and herbs. I like to basically make a vinaigrette, then pour that over the lamb and add the wine. I like to marinate the lamb for at least 4 hours, or up to overnight. After that, I remove it from the marinade, pat dry and lightly coat with dijon, then sprinkle with my Garlic Blend and Lucky 7 seasonings. Allow to sit out at least 30 minutes before putting on the rotisserie to adjust thermally. Then, simply skewer and place on a preheated grill. Following the temperature procedures, cooking is a snap. When I’m adjusting the temperature down, I removed the skewer so I could get more smoke time on the leg. Cook until the leg reaches 140 degrees, then rest for 10-15 minutes, and slice thinly to serve.
The Sauce is the Boss
I like to serve rotisserie leg of lamb with a sauce that mirrors the flavors of the marinade. You can make the sauce a day ahead if you want, or make it while the lamb is cooking. It’s a simple red wine reduction, with some shallots, garlic, mustard and chicken stock, thickened with butter. You’ll love it.
As always, I hope you enjoy!Print