Rotisserie Lamb | Recipes | Kalamazoo Outdoor Gourmet

Ingredients

• 2 heads garlic, peeled
• Leaves picked from 4 sprigs fresh rosemary
• Zest of 2 lemons
• 1 teaspoon salt (I used Alder-smoked sea salt)
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon whole coriander
• 1 boneless leg of lamb, 3 1/2 to 4 pounds
• Extra virgin olive oil
• 2 red onions
• 2 pints mixed heirloom cherry tomatoes
• 1/4 cup red wine
• 1/4 cup vegetable broth
• Large cast-iron Dutch oven or roasting pan (large enough to sit below the lamb leg and catch the drippings)
• 1 cup (dry) yellow corn grits
• 2 cups water
• Perforated grilling pan
• 1 tablespoon butter (optional)
• 1 tablespoon flour (optional)