Rotisserie lamb

I’ve thought carefully on whether to post the recipes from this past Easter in clusters or individually. I’ve chosen the latter for the simple reason of keeping the clarity of recipes i…

Chef Tony shows you how to create a delicious leg of lamb roast using a rotisserie grill. Full of Greek flavors with a great outer sear. Watch the video!

Marinated in lemon, rosemary, and garlic, then tied and cooked on the rotisserie until medium-rare, this leg of lamb was full of bright, fresh flavors embedded in a fairly smooth tasting piece of meat.

Marinated in lemon, rosemary, and garlic, then tied and cooked on the rotisserie until medium-rare, this leg of lamb was full of bright, fresh flavors embedded in a fairly smooth tasting piece of meat.

A leg of lamb is a succulent feast for any occasion. Using marinade and a rotisserie, you can grill it perfectly for moist meat bursting with flavor.

This Greek-style marinade has strong flavors to complement the strong flavor of lamb. Buy a boneless leg that's been butterflied, or rolled and tied. Unroll it for the marinade to get in everywhere then re-rolling it for even cooking and tenderness. If you happen to buy it with the netting try to save the netting to replace it after marinating. You can grill this flat on the grill as well. This lamb sliced thin is great to make gyro's with!

This leg of lamb is marinated in a delicious wine and herb mixture, placed on a rotisserie and basted throughout the cooking process.

Marinated in a mixture of lemon, rosemary, and garlic, this lamb has a bright and fresh flavor that makes it a perfect choice for an early spring meal.

A fire roasted whole lamb is sure to please. While it might sound difficult, as long as you're ready to do the preparation, you won't have trouble.