Lamb rotisserie recipe

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…

Mediterranean Rotisserie Leg of Lamb with Potatoes, Fennel, and Olives

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.

Lamb is marinated in a honey-garlic-dijon sauce, then slow-smoked until tender & juicy! Smoked Leg of Lamb is the ultimate entrèe!

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!

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 rack of lamb is an elegant, yet easy to prepare meal. Lamb is first seared in a hot skillet and then finished in the oven with an herb oil. Serve with a bright mint sauce and veggies.

Few things are better than rotisserie leg of lamb. This recipe is perfect for any special occasion and is definitely a crowd-pleaser.

In this Rotisserie Prime Rib Recipe we slather the rib roast with a garlic and herb paste, before slow roasting it on rotisserie to a glorious medium rare.