Garlic Herb Rotisserie Leg of Lamb out by the lake!
While chillin at my wife's family lake house this past weekend, I marinated this massive leg of lamb overnight to cook out on the point. Scored the meat then marinated in a garlic herb mixture until super tender. Skewered it up and let it cook over the hot Breeo X series for about 4 hours until it hit 140F internal. Let it rest then sliced into it served with a side of mashed potatoes and grilled asparagus. Absolutely delicious, and a great recipe for a hot day at the lake! Find more of my recipes & rubs by clicking the link in my bio or visiting here: www.overthefirecooking.com!
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Ingredients:
- 1 Leg of Lamb, scored
- 2-3 tbsp of my Garlic Herb Rub
- 1/4 cup of White Wine
- 5-6 Garlic Cloves
- 1/4 cup of Parsley
- 1 tbsp of Rosemary
- 1 tbsp of Thyme
- 2 tbsp of Oil
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Instructions:
1. In a blender, add garlic herb rub, white wine, garlic cloves, parsley, rosemary, thyme and oil. Mix until coarsely chopped.
2. Lather the mixture over the leg of lamb and set into fridge for at least 4 hours but ideally overnight.
3. Preheat your grill to a medium-high temperature (about 325F) for indirect rotisserie cooking.
4. Skewer your leg of lamb and add to rotisserie. Cook over fire for between 4-4.5 hours until it reaches 140F internal.
5. Pull leg of lamb off rotisserie, let rest for 10 minutes, slice and enjoy!
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Gear:
Garlic Herb Rub from Over The Fire Cooking by Derek Wolf & Spiceology
Grill from Breeo
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Music: Dome
Site: Jeff Kaale
While chillin at my wife's family lake house this past weekend, I marinated this massive leg of lamb overnight to cook out on the point. Scored the meat then marinated in a garlic herb mixture until super tender. Skewered it up and let it cook over the hot Breeo X series for about 4 hours until it hit 140F internal. Let it rest then sliced into it served with a side of mashed potatoes and grilled asparagus. Absolutely delicious, and a great recipe for a hot day at the lake! Find more of my recipes & rubs by clicking the link in my bio or visiting here: www.overthefirecooking.com!
.
.
.
Ingredients:
- 1 Leg of Lamb, scored
- 2-3 tbsp of my Garlic Herb Rub
- 1/4 cup of White Wine
- 5-6 Garlic Cloves
- 1/4 cup of Parsley
- 1 tbsp of Rosemary
- 1 tbsp of Thyme
- 2 tbsp of Oil
.
.
Instructions:
1. In a blender, add garlic herb rub, white wine, garlic cloves, parsley, rosemary, thyme and oil. Mix until coarsely chopped.
2. Lather the mixture over the leg of lamb and set into fridge for at least 4 hours but ideally overnight.
3. Preheat your grill to a medium-high temperature (about 325F) for indirect rotisserie cooking.
4. Skewer your leg of lamb and add to rotisserie. Cook over fire for between 4-4.5 hours until it reaches 140F internal.
5. Pull leg of lamb off rotisserie, let rest for 10 minutes, slice and enjoy!
.
.
.
Gear:
Garlic Herb Rub from Over The Fire Cooking by Derek Wolf & Spiceology
Grill from Breeo
.
.
.
Music: Dome
Site: Jeff Kaale