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Rotisserie Lamb

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    Rotisserie Lamb

    Hey Gang,
    Haven't seen a lamb posting lately so here goes.

    Decided to take my new Weber rotisserie on it's maiden voyage with boneless leg of lamb.

    Put together a slather with Dijon mustard, honey, garlic and lots of rosemary from the garden.
    Put it on the lamb and let it marinade overnight.
    Wiped most of the marinade off and sprinkled with a good amount of kosher salt & lemon pepper.

    On to the pics:


    Kettle & Rotisserie ready to go

    Click image for larger version

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    Lamb on, ready for a spin.
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    Off the kettle and ready to slice
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    Cooked to about 135-140 IT.
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    This was a really fun cook since I had never used a rotisserie before.

    Oh yea, the lamb was excellent. Barb says she wants lamb a lot more now.

    Thanks for lookin

    #2
    Great lookin lamb, b-mac. I've been loving my weber charcoal rotisserie for a couple of years now, and have cooked every piece of meat that I can on it. I highly recommend any kind of foul on that baby, I own a pbc as well, and for my money nothing produces a better result on a whole bird than that rotisserie.
    As a side note, what temperature did you cook at and how much charcoal did you use?

    Comment


      #3
      Thanks flavorsavor. Planning to do a whole chicken this weekend. did the lamb indirect with 2 full charcoal baskets. by the time coals settled to not molten hot, I'm guessing it was at about 350-400.

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