and also ensure it has prongs to stabilise the meat to allow efficient spinning and therefore even cooking once the rotisserie is spinning. Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing … Check the temperature in the thickest part of the meat, avoiding the bone. Even though this is more of a generic Mediterranean flavor profile, I served this roast with a Greek salad and tzatziki sauce. Cover in a foil tray to rest for 20 minutes, before slicing and serving. Sprinkle with the garlic, minced rosemary, and lemon zest. *When I think of lamb on the rotisserie, I think of Greek food, thanks to “My Big Fat Greek Wedding”. Cooking a couple of legs of lamb on a spit roaster is an easy way to cook for a special occasion or even at Christmas. Firebrand Professional Briquette BBQ Charcoal 10kg, INSANE BULK BUY - 6 x 3kg Firebrand Premium Briquette Charcoal - BONUS FIRELIGHTERS, Firebrand Premium Briquette BBQ Charcoal 10kg, Firebrand Professional Hardwood Lump Charcoal 20kg. 1 deer shoulder and 1 antelope shoulder roast. While you can cook a leg of lamb in your normal kitchen oven, cooking a leg of lamb on the spit will give you a delicious smoky flavour and allow you to also cook other meats (or multiple legs of lamb) on the spit at the same time. Grill with Rotisserie attachment (I used a Weber Summit 650 with an infrared rotisserie burner. If you aren’t proficient with a butcher’s knot, cut your butchers string into lengths that allow you to tie around the belly of your roll. Slow cooked, boned and rolled free range lamb shoulder. Spring is in the air and lamb is on the Rotisserie! Rotisserie lamb is any cut of lamb skewered on a spit and continuously turned over a low flame. Aim to go around the middle, tucking under and over your first ties to keep it close to the body of the roll. Generously and evenly spread your green mixture across your flat lamb shoulder. Luckily, I have a source for my lamb shoulder. Equally important, is that you trim away any ‘suet’ which is the hard pieces of fat found in lamb that just won’t render down during a cook or taste any good. And, as I’ve said many times, leftover lamb is begging to be used in gyros. Place a drip tray, filled with 2 cups of liquid under the rotating lamb. What do you think? Cuts of lamb that have a basic cylindrical shape and a fairly even distribution of weight are suitable for cooking on a rotisserie. Run spit of the rotisserie through the middle of the lamb and secure ends with rotisserie forks. Pre cooked weight 1.5kg (approx) Order online – Click & Collect only. Place boneless lamb leg into a large glass dish. Lamb cooked on a rotisserie can be positioned to allow for direct cooking or indirect cooking. Try our rolled lamb shoulder with fresh green herbs, garlic and lemon, rolled and chargrilled to perfection. Cooking a leg of lamb this way may be primitive, but it can easily be achieved on a gas grill with a rotisserie. Add 5-6 cloves of crushed garlic, a very generous swig of olive oil, the grated rind and juice of a lemon and a generous amount of salt and pepper. I’m Mike Vrobel. Marinade at room temperature for 1 hour. Want to help out DadCooksDinner? For some pointers on doing this, check out our video on using your rotisserie. Required fields are marked *. It is worth the effort to hunt down. *If you don’t have the time for the dry brine, do this step just before cooking. Our local lamb is smaller than many recipes call for, so I appreciate this recipe. Mix other ingredients in a large glass or plastic bowl. @AYOTG:No grill? Leave them in the comments section below. Baste one last time with the olive oil and rosemary brush, then let rest for 15 minutes. Cook the lamb: Put the spit on the rotisserie, start it spinning, and cook with the lid closed. Lamb cooked on a rotisserie can be positioned to allow for direct cooking or indirect cooking. Learn how your comment data is processed. Your lamb looks fabulous. Notes: Place on the grill, cover grill, and cook at … Our tip is to trim it up in a rectangle shape to help with the rolling later on and try and keep the thickness consistent. Place the rotisserie on the grill and turn on the motor. Skewer the lamb lengthwise with the spit for your rotisserie. Prepare the lamb shoulder for cooking: Two hours before cooking, remove the lamb from the refrigerator. The Best Rotisserie Lamb Recipes on Yummly | Marco’s Shepherd’s Pie, Roast Shoulder Of Lamb With Tomatoes And Garlic, Rump Of Lamb With A Fresh Mint Sauce 1. Dry the leg with a paper towel. Load up and balance your rotisserie. what a wonderful meal… I am dieing here without my grill, Your email address will not be published. Tip: Fold over the first piece then roll onto itself to achieve a tight roll. I’m a fan of shoulder cuts of meat, like beef chuck and pork butt. No worry about flare ups. Roll the lamb into a tube shape, and truss every two inches with the twine. I have a lamb shoulder roast (boneless, netted) marinating which I was going to cook for tonight's dinner in the oven, but it is so hot today that it suddenly occurred to me that perhaps I could cook it on the bbq rotisserie and avoid heating up the kitchen. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes. Once a shoulder has been deboned, it will open up flat, like a book, ready for further trimming. They are happy to special order cuts like this, as long as they have some advance notice. They will be supper tonight. For hundreds of years, larger pieces of meat were turned on a spit in front of a hot fire. Leave the marbling and sinew (this fat equals flavour!) Aluminum foil drip pan (9″x12″, or whatever fits your grill), 3 to 4 pound boneless lamb shoulder roast, 2-3 sprigs fresh rosemary (tied together to make a brush). Prepare the lamb shoulder for cooking: Two hours before cooking, remove the lamb from the refrigerator. Tie them the length of the roll, about an inch apart. Prepare the grill: Set your grill up for rotisserie cooking at medium heat. Wow – deer and antelope? Boned and tied lamb shoulder from the Great American Lamb company at the Cuyahoga Valley Winter Farmer’s Market. Rotisserie Leg of Lamb Provencal Lamb shoulder is another of my favorites, but it can be harder to find in my local grocery stores. Inspired by: Now the tying part. Serve: Remove the spit from the grill, remove the lamb from the spit, and remove the twine from the roast. A password will be sent to your email address. Rotisserie Beef Chuck Roast Barbacoa I was too lazy to go outside this cold wet weekend. Put into place over your rotisserie and switch on the motor to a low speed. Diced lamb forequarter, forequarter chops, shanks, Frenched shanks, neck chops, lamb topside, leg (bone in), shoulder (bone in), easy-carve (leg or shoulder bone out), boned and rolled shoulder or leg. Click here for my other rotisserie recipes. https://www.food.com/recipe/rotisserie-heavenly-pork-shoulder-273966 Once rolled, insert the rotisserie bar and end spikes and start cooking. Start checking the lamb’s temperature after 30 minutes, and watch out for the spit – it can throw the reading off. However, my lamb wound up with a very thin section on one end when I was done tying it. Pressure cooking and enthusiastic home cooking from a dad who cooks dinner every night. Dry brine the lamb shoulder (optional): One to two days before cooking, remove the lamb from any wrapping or netting, and rinse under cold water. We love the Skewer-Q because its height adjustable so we can control the amount of heat getting to our meat and also the internal bricks conduct heat evenly across the unit so you can avoid excessive hot and cool spots. Maggy and Sharon have both requested lamb for our upcoming holiday feast, so I think this is it! Cook for aproximately 1.5 -2hr over a low to medium heat. Some of the filling may ooze out but don’t panic, you can stuff it all back in once your lamb roll is tied. (Also, if you have an infrared rotisserie burner, turn it off after one hour of cooking, when the exterior of the lamb should be well browned.) Remove lamb … Everything you could ask about the rotisserie, Recipe: Rotisserie Lamb Shoulder Rotisserie Boneless Leg of Lamb, Greek Style. Pat dry with paper towels, then trim the exterior fat from the lamb shoulder. The ultimate in versatile cooking. Good choices include leg of lamb, rolled shoulder, and whole lamb. In a small bowl, whisk together the garlic, rosemary, olive oil, lemon juice, salt, pepper, and lemon zest. The following article will explain how to cook a boneless leg of lamb on a rotisserie. Your email address will not be published. Just makes rotisserie cooking that much easier! After one hour of cooking, baste the lamb with the olive oil, using the rosemary brush. Cooks must be sure to keep the meat moist because rotisserie lamb has the tendency to dry out if it is not basted properly. Next time, I’m going to try to truss it into a more even shape. Carefully thread your lamb rolls onto the large skewer that will sit over the top of your rotisserie. That section overcooked by the time the lamb was cooked through in its thickest part. Rotiss the lamb for 10 to 15 minutes on high, or until a lovely crust forms. I put in a special order for a boned and tied lamb shoulder roast from the Great American Lamb company, and picked it up at the Cuyahoga Valley Winter Farmer’s Market last month. Let the lamb rest at room temperature until it is time to cook. *This roast was on the small side, slightly under 3 pounds, so it took 1 hour and 15 minutes to cook. @Pam:Great! We’ve used the Firebrand Skewer-Q for this cook which offers us the versatility of the top skewers holding one or in our case two lamb shoulders, and there would be room for more. 2. It is versatile to cook with, and its mild flavor is enhanced by many different cooking methods. Rotisserie Rolled Lamb Shoulder by Firebrand. The lamb shoulder is cut up and put on a rotating spit over sizzling charcoal and is quite possibly one of the most natural and delicious ways to cook lamb, or any meat for that matter. Use any fresh green herbs you can get your hands on. Rotisserie Lamb 1.5kg $ 56.99 incl GST/ each . 3. My lesson? Set aside to allow it to reach room temperature. When the drippings hit the smoking wood it can cause flare ups which may result in uneven charring on your lamb. An ideal internal temp of 140-145F (60-63C) should be targeted for a medium result. Will do this again. (Like my Rotisserie Grilling cookbook…). So here you go. Lamb has a delicate flavor and texture. This should take 1 hour 15 minutes to 2 hours, depending on the thickness of the roast. and only trim away at larger pieces of fat on the edges. If you have a meat thermometer, aim for internal temperature of around 70c. Subscribe to DadCooksDinner using the RSS or Email options on the right, link to this post from your blog, recommend DadCooksDinner to your friends, or buy something from Amazon.com through the links on this site. I had a small roast (2.5 lb) and, with a low heat (325º) on the BBQ, and, a longer cooking time (several hours), it was amazing. Available from Well Hung Kitchener Rd (Well Hung @ the Milford Centre remains closed during Level 3). In addition, we’ve thrown in a log of cherry wood which ads a wonderful subtle smokiness that works really well with lamb. Cuts of lamb that have a basic cylindrical shape and a fairly even distribution of weight are suitable for cooking on a rotisserie. You are seasoning the meat from the inside out. Grill lamb leg for about 20 to 30 minutes per pound. Your lamb shoulder is stuffed, rolled, tied and ready for skewering and cooking! plus 50 (mostly) new recipes to get you cooking. Equipment: Directions: I thought I was lucky finding lamb at my local farmer’s market. Roll the lamb into a tube shape, and truss every two inches with the twine. Other ideas? We’ve opted to go in the traditional vain of a classic Italian Porchetta and use fresh herbs from the Firebrand HQ garden, salt pepper, lemon juice and olive oil. We’ve opted to add in rosemary which is heavenly with lamb, but you could also go for oregano or thyme. Taking the most curved end start to roll. We’ve mixed it with some of our Professional Hardwood Lump Charcoal which aids to kick start the process and complements the briquettes. Just buy some pita bread, make some more tzatziki sauce, thin slice some red onion, and dinner’s ready. Try our rolled lamb shoulder with fresh green herbs, garlic and lemon, rolled and chargrilled to perfection. I did, however, go for shoulders. Ensure you place prongs at each end of each lamb roll to ensure it sits tightly and prevents it from spinning around the skewer once the rotisserie starts. Open the leg of lamb to expose the boned side. This site uses Akismet to reduce spam. We’ve opted to use our Firebrand rotisserie briquettes as they come in a longer hex briquette perfect for this style of cooking and will give you the burn time you need. Wish I’d taken pictures of it! Place lamb in a large resealable plastic bag. Pour in all except 1/4 cup of the marinade, reserving for later use. Rub lamb liberally with olive oil and season all sides of the lamb with rosemary salt. Just delicious and perfect for a gathering. Thanks! For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and 6) to medium, and turning the infrared burner to medium. Rub the lamb with a nice oil before cooking. Enjoy! Let the lamb rest at room temperature until it is time to cook. I'm not a big fan of lamb but this one was requested by many friends. Tip: Start at the highest setting if you have an adjustable rotisserie to ensure you don’t char the lamb too fast. Seal the bag and toss to thoroughly coat the lamb. (See here for more rotisserie setup details.). I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner. Skewer the lamb lengthwise with the spit for your rotisserie. How can that be possible? Just delicious and perfect for a gathering. If you want medium-rare lamb, cook a lamb leg instead. To be honest, I didn’t do the long brine. Once cooked, remove carefully form the rotisserie and skewer. It wasn’t awful, but it was a little chewy. While there are a number of ways of to cook a whole leg of lamb, grilling on a rotisserie is simply perfect—and historical. Ours worked out to be approx. Perfect. Sprinkle the lamb evenly with the salt, then put it with the inside facing up in a baking dish. *Normally, shoulder cuts give you a large cushion in cooking – they’re tough to overcook. If done correctly, this method often gives the lamb a dark, flavorful crust and a juicy, succulent inner layer of meat. Open the lamb up if it is rolled – there should be an “inside” and an “outside”. GRILLED LAMB COOKING TIMES From chops and kebabs to ribs and steaks, we love our grilled lamb. It’s a Kindle e-book, so you can download it and start reading immediately! Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy. Once the lamb has reached an internal temperature above 145 F/65 C (or higher if desired), remove from heat and tent with aluminum foil for 10 to 12 minutes. The lamb will cook a further couple of degrees once removed and during the resting period. Might try the brine next time instead of a 1 hour wait. *Enjoyed this post? https://www.food.com/recipe/greek-lamb-rotisserie-grill-methods-229788 Cook over a small ember base for about 2-3 hours. Baste the lamb with the olive oil and the rosemary brush every 15 to 30 minutes until the lamb is done. *Don’t be afraid to talk to your butcher! Make six deep holes in lamb and insert one peeled clove of garlic into each hole. To finish tying, cut a longer length of string and tie across your roll lengthwise. Carve and serve. Tip: Place your smoking wood to the side of the meat as lamb is quite fatty and will drip. 1.5kg each after the bone was taken out, enough for each shoulder to feed 4-6 people. Start with your … Step 6: Insert the rotisserie and cook for 2-3 hours. I’m glad I could give you some inspiration. Combine well and adjust with more oil until you get a pasty consistency. A bunch of each herb may sound like a lot, but believe us, you’ll need it and the flavour bomb you get at the end is worth it! 5. Whichever rotisserie you use, ensure the skewers themselves are weighted for what you intend to cook (you don’t want to lose your precious meat into the coals half way through a cook!) A probe thermometer can be used to check internal temperature. It will also show your butcher that you have a seriousness of purpose, and will probably get you better service next time. Questions? Tender and ready to eat. The … Tap on each link to be taken to the products we’ve used for this cook. Amazing. Dutch oven with carmelized onions and dark dark beer. Good choices include leg of lamb, rolled shoulder, and whole lamb. Cut excess fat from leg of lamb. Rotisserie Boneless Leg of Lamb, Greek Style Cook until the lamb reaches an internal temperature of 180*F, measured in the thickest part of the roast. Start with your lamb shoulder, ask your butcher to debone for you. Typically, you want to include a bunch each of parsley and mint at least. 4. Cut the quantities in half if just doing one shoulder, otherwise left-over marinade can be stored in the fridge and used for other meat dishes or even stirred through pasta. Hi! This is my recipe for Lamb Souvla (slow cooked BBQ lamb cooked on a large skewer using a rotisserie barbecue). Learn More >. Slice the lamb into 1/2″ thick slices, and serve. Place the foil pan between the two piles of coals. Cover with plastic wrap and refrigerate until ready to cook. Related Posts: Lamb shoulder gives you all the advantages of shoulder cuts; it is tough to overcook, well marbled with fat, and has lots of connective tissue that melts into tender gelatin, if it is cooked long enough  As a bonus, lamb shoulder is cheaper than the “better” cuts from the loin and leg, but still gives you the distinctive flavor of lamb. Spring is in the air and lamb is on the Rotisserie! I’m assuming you can get charcoal somewhere on the US Virgin Islands, yes? **Shoulder cuts need to be cooked to well done. Start with your lamb roast with a nice oil before cooking, baste the lamb from the refrigerator and all... Coat the lamb lengthwise with the garlic, minced rosemary, and lemon, rolled tied! To debone for you parsley and mint at least twine from the inside out be afraid talk! In rotisserie lamb shoulder except 1/4 cup of the meat from the refrigerator it with some of our Hardwood... 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