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Aldergrills BBQ Lazy Rotisserie Lamb Recipe

Lazy Rotisserie Lamb

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Elevate your weekends with our lazy rotisserie lamb recipe. Seasoned with garlic, fresh herbs, lemon juice, and Dijon mustard for a mouthwatering experience!
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Prep Time 30 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine Australian
Servings 10

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
Keyword Grill, Lamb, Rotisserie