Rotisserie Leg of Lamb Verde

Place lamb leg in a large sealable container or bag and pour the marinade over the meat and coat evenly. Marinate lamb over night in the refrigerator turning once or twice.

The next day, remove lamb from the marinade and bring to room temperature to promote even cooking.

Preheat barbeque for indirect cooking rotisserie heat by turning 2 burners on and leaving the middle burner off. Place a drip pan on the middle burner. Allow heat to a temperature of 325F (162C).

Secure the lamb on rotisserie in the center of the rod following manufacture’s guidelines. Position the lamb in the center of the barbeque over the drip pan.

Fill the drip pan with the wine and herb bunch.

Turn rotisserie on and adjust the counter weight to ensure even rotation.

Cook the lamb for 1-1.5 hours or 20 minutes per pound or when an instant read thermometer inserted in the thickest part reads 125F (51C) for medium rare.

Check the roast regularly and baste with juices collected in the drip pan.

Remove lamb from grill, loosely tent with foil, and let rest for 20-25 minutes before carving. Remove the prongs and slice the lamb to desired thickness. Serve with crusty bread and the reserved marinade.

To prepare the marinade, place garlic in a blender and pulse; add the remaining marinade ingredients and puree until smooth. Season to taste with salt and pepper.

Reserve ½ cup (125ml) of the marinade for drizzling over the lamb when it is finished.