Grilled Leg of Lamb Recipe

Who can resist the taste of a well cooked leg of lamb. This leg of lamb recipe requires the rotisserie attachment on your grill or bbq and takes around an 1 hour of preparation and 80 minutes or so cooking time.

This is a very simple leg of lamb recipe and will be a popular choice at any garden party or BBQ. If you don't have a grill with a rotisserie attachment then you can always try cooking the leg of lamb in the over but this will not allow you to baste the leg of lamb so easily.

Ingredients

Preparation

How to cook the perfect Leg of Lamb

If you want to see our selection of grills that do contain rotisserie attachments then visit our online store for more details.

• Take the leg of lamb and slice across it in spaces of 1-2 inches on both side and trim any excess fat to prepare the leg of lamb for the marinade.

• Combine all the leg of lamb marinade ingredients into a bowl and mix thoroughly. Once this is done place the marinade into a dish big enough to hold the leg of lamb and place the leg of lamb in the marinade. Rub the marinade thoroughly into all the cuts you have made in the leg of lamb and then place in a cool place for 1-2 hours. You can leave the leg of lamb in the marinade for as long as you like and I often leave it overnight.

• Prepare your grilling for cooking with a low heat setting and attach the rotisserie to your grill. Add the leg of lamb to the skewer making sure the leg of lamb is evenly placed on the skewer to avoid any problems with the rotisserie turning.

• Cook the leg of lamb for around 11/2 hours and to add that extra depth of flavour, take a brush and baste the leg of lamb every 20 minutes with the remaining leg of lamb marinade. This is a bit more work but the results are well worth it. This will produce a richness and depth to the taste you would not get otherwise from a leg of lamb recipe.

• 3kg leg of lamb

Marinade Ingredients

• 2 teaspoons of ground paprika
• 3 teaspoons of ground turmeric
• 4 cloves of garlic
• 2 teaspoons of grate fresh ginger
• 4 tablespoons of yoghurt
• 2 teaspoons of ground cardamom seeds