This Lazy Rotisserie Lamb recipe is a game-changer for anyone eager to enhance their grilling skills effortlessly. Picture a boneless leg of lamb marinated with garlic, fresh rosemary, thyme, lemon juice, and Dijon mustard, creating a harmonious explosion of flavours right on your grill. The garlic adds depth, while the herbs bring a burst of freshness, complemented by the brightness of lemon juice and the tanginess of Dijon mustard.
What makes this recipe stand out is its simplicity and “set it and forget it” convenience, especially when using the Firehawk rotisserie kit. Once the lamb is prepared and set on the rotisserie, it requires minimal attention, allowing you to enjoy a lazy weekend with your family while the flavours intensify beautifully.
As the lamb slowly rotates on the Firehawk Kamado Grill, it absorbs the smoky essence, resulting in a perfectly caramelised exterior and a juicy, tender interior. Whether you’re hosting a barbecue or craving a flavourful homemade meal, this dish guarantees a delightful culinary experience without the hassle.
So fire up the Firehawk Kamado Grill with the Firehawk rotisserie kit, and let the enticing aromas of this Lazy Rotisserie Lamb set the stage for cherished moments and unforgettable flavours around the table.
Lazy Rotisserie Lamb
Equipment
- Firehawk Grill
- Firehawk Rotisserie
- Lump Charcoal (Hardwood Lump Charcoal)
- Heat Resistant Gloves
- Long Tongs
- Sharp knife Nomad Series 8" Chef Knife
- Thermometer FireBoard 2
- Butchers Twine
Ingredients
- 2 kg leg of lamb boneless
- 6 cloves of garlic finely chopped
- 1 lemon freshly squeezed
- 5 sprigs fresh rosemary chopped
- 5 sprigs fresh thyme chopped
- 2 tbsps dijon mustard
- 1 tbsp extra-virgin olive oil
- 1 tsp kosher salt or sea salt
- 1 tsp cracked black pepper
Instructions
- Fire up your Firehawk Kamado Grill and attach the Firehawk rotisserie kit. Adjust the dampers to reach a perfect cooking temperature of 149ºC – 163ºC/300ºF – 325ºF, creating that ideal cooking environment for your lamb.
- In a bowl, combine the garlic, lemon juice, rosemary, thyme, Dijon mustard, olive oil, salt, and pepper. Mix them all together until you have a fragrant and flavourful paste.
- Now, generously slather all sides of the lamb with the herb and Dijon mixture, making sure to coat it evenly.
- Truss your boneless leg of lamb with butcher twine, ensuring it's secure for the rotisserie.
- Once your grill is ready, insert the spit into the rotisserie motor and ring accessory, then turn on the motor to start the magic. Let the lamb rotate slowly, basking in the delicious aromas wafting through the air.
- After about 60 minutes, start checking the internal temperature of the lamb using an instant-read thermometer. Keep checking every 10 minutes until you reach your desired doneness. For a tender and juicy medium-rare, aim for an internal temperature of around 60°C - 65°C/140ºF-149ºF.
- Once your lamb reaches your preferred doneness, remove it from the grill, and let it rest for 15 minutes before slicing.
Notes
| LAMB | Internal Temp °C | INTERNAL TEMP °F |
| RARE | 60 | 140 |
| MEDIUM RARE | 60-65 | 140-149 |
| WELL DONE | 75 | 167 |
| PULLED | 96 | 205 |
| LEG WHOLE | 62 | 145 |
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
