Spit rotisseries do not cost an arm and leg and can produce some amazing results. This leg of lamb was rubbed in a number of ingredients which combined beautifully to produce an outstanding end result. Usually I’m not the biggest lamb lover but these flavours completely changed my opinion, this leg of lamb was delicious.
Ingredients used :
Leg of lamb
Parsley
Thyme
Rosemary
3-4 tsp minced garlic
Salt and pepper (approx 1 tsp of each)
2 cups Olive oil
3/4 cup red wine vinegar
Rub into the lamb
Please leave a comment in the video if you try this recipe and tell us how it went.
#lamb #rotisserie #delicious
Good day everybody and welcome back to Al’s Barbecue if you’re looking for a leg of lamb on the spit recipe then look no further cuz this one is an absolute Banger stay tuned so I’ve got myself a leg of lamb and the preparation is going to be super
Simple I’m hardly going to do anything I’m going to work away just a couple loose bits of fat cut away some silver skin and that’s it super simple I’m going to leave the fat on you’re just going to protect that meat once it’s on the
Spit I’m going to score into the fat so I can get maximum flavor into my meat flip it over and Repeat now that’s done I’m going to turn my attention to the marinade as well as what I’m going to be using to baste the lamb throughout the cook now all of the ingredients are in the description of this video but we’re going to be putting in approximately 2 cups of olive oil I
Know that’s a fair bit but you’re not going to use all of it and then you’ve got about 3/4 of a cup of red wine vinegar now I’m going to be throwing in my garlic got a generous amount of salt and pepper and then we’re going to throw in
Our herbs which is going to give some beautiful flavor some chopped parsley some Rosemary and some time just mix all that Together very simply now we’re going to rub that into the lamb so as you can see really trying to get it into all those scores make sure it’s got a good Coverage flipping it over and making sure the other side is well coated as well once that’s done wrap it up put it in the fridge for a few hours and you want to keep the rest of that mixture for when you’re B ing during the cook so the meat’s been in the
Refrigator for about 2 and 1/ half to 3 hours let SL ourselves up some Coals while those are heating up go and grab your lamb out the Fridge this is a bone in leg of lamb so make sure you know where you want to put your skewer as as well as your clamps tighten it up to make sure that that piece of meat is nice and secure after about 20 to 30 minutes go and grab your
Coals I’ve put my spit on the highest setting because I want to cook this lamb slowly if it’s too close to the coals she’s going to burn I’ve just made myself a bit of a well so any fat that does drip I can avoid some big flare ups but once she’s
On turn it on and all I’m doing now is just putting a little bit of Co po your salt and black pepper across the Lamb we are only half an hour in it just have a look and see how amazing this looks already the coals are now burning hot the fat is protecting the meat it’s looking absolutely beautiful I’m going to throw in just a little bit of mosquit here for some additional smokiness into the
Lamb I’m now going to base this with my left ey of a mixture be careful though I did forget to put my tray there which is why I put that well there was a bit of a flare up but it went away pretty quickly just keep spinning and keep
Checking on this every 20 to 30 minutes temperature- wise I’m after something close to 140° F today I’m not there yet I’m still quite rare but she looks bloody beautiful okay I’m hitting the temperature that I want now so I’m going to lower it down and just get a bit of a
CH on this lamp to finish it off so it’s taken about 3 hours to get to this point I’m now hitting that medium rare which is what I want by lowering it I’m going to get a bit of a Char but I’m also going to make the
Outside a little bit more well done which is what my wife would like for some of her portions also give it a 15minute rest wrapped up it’s now time to carve and we’ve given this a little bit of a rest we’ve also let this cool down so the clamps
Are a bit cooler so take time and be careful in putting your lamb Off It certainly felt good when I was carving I could not wait to give this a taste test all right we have ourselves a slice of this beautiful Mediterranean lamb it smells absolutely fantastic let’s give it a guy M that is juicy that is so tender that just broke away in my mouth so
Easily and the FL that is unbelievable I’m making a mess with myself but I’m going to go inside and eat some more we got some beautiful potatoes we got some beautiful balsamic tomatoes and asparagus oh I’m going to go and dig in thanks for watching guys see you again in the next
One now as you can see inside middle that was a perfect medium rare the outside yes a little bit more well done that’s what I expected that’s what my wife wanted and speaking of my wife she said that lamb was amazing and I agree that has to be one of the best Lambs
I’ve ever had absolutely outstanding thanks for watching guys we’ll see you again in the next one
1 Comment
Looks absolutely delicious, although I do prefer mibe a little bit more towards nedium.