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Rotisserie Bone in leg of lamb, Moroccan Style

3-4 lb roast - 24 hour marinade, 1½ to 2 hours cook timeIf at all possible, do the early salting! This was the most flavorful leg of lamb I've ever cooked, and I think the early salting had a lot to do with it.

Leftovers make great Gyros. Cut the lamb into thin slices, slice some red onion, make some tzatziki sauce, and buy a pack of pita bread. I've already got this on our meal plan for later in the week.
• 3 to 4 lb Butt end leg of lamb, trimmed of excess fat
• 2 tsp kosher salt

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds

Lemon and olive oil:
• Juice of 1 lemon
• 2 tbsp olive oil


1. Salt and Rub: Sprinkle the roast with the kosher salt, covering completely; try to get more salt on the thicker part of the roast. Crush the rub spices until coarsely ground, then rub all over the roast. Try to get the rub ingredients in any seams in the meat as deep as you can. Let the roast rest for 24-96 hours in the refrigerator; if you don't have enough time to do that, salt and rub the roast a couple of hours before cooking.
2. Tie and rest at room temperature: 2-4 hours before cooking, remove the roast from the refrigerator, and truss it - tie it tightly, every 1.5", making sure there are no loose, floppy parts for when you're on the rotisserie. Rub lamb all over with lemon juice, then the olive oil. Skewer the lamb leg as close to the bone as you can.
3. Prepare the grill: Heat to 375o
4. Cook the lamb: Put the spit on the grill, and start the rotisserie. Cook with the lid closed, until the lamb is 130*F in the thickest part for medium, 120*F for medium-rare, and 115*F for rare. This should take about an hour, depending on the size of the lamb leg and the heat of your grill; assume roughly 15 minutes per pound. Start checking the lamb's temperature at 30 minutes, and watch out for the bone and the spit - they can throw the reading off.
5. Rest and carve: Remove lamb leg from the grill, and let rest at least 15 minutes before carving. Remove trussing string, carve into 1/4" to 1/2" thick slices, and serve.