Rotisserie Boneless Leg Of Lamb With Lemon, Rosemary, and Garlic Recipe :: The Meatwave
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.
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Cooking tools:
- Rotisserie
- Rotisserie spit
- Grill
- Butcher's twine
- Herb brush
- Foil pan
- Mixing bowl
- Chef's knife
- Cutting board
Ingredients
- 6 cloves garlic, minced
- 1 tablespoon finely chopped fresh rosemary
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 1 butterflied boneless leg of lamb, 4-5 lbs, trimmed of excess fat
- 3 sprigs rosemary
- 10 sprigs thyme
- 1 disposable foil pan
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