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Ingredients
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Lamb Marinade and Accompaniments
Method
Preparation and Cooking Instructions
Marinate the Lamb
In a large bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, lemon juice, salt, and black pepper. Mix well. Place the leg of lamb in a large resealable plastic bag or a deep dish and pour the marinade over it. Seal or cover and refrigerate for at least 4 hours, preferably overnight.
Prepare the Wood Fire Rotisserie
Prepare your wood fire rotisserie according to the manufacturer's instructions. Ensure that the fire is at a medium heat and that the spit is ready to hold the lamb securely.
Skewer the Lamb
Remove the lamb from the marinade and allow any excess to drip off. Skewer the lamb onto the rotisserie spit, ensuring it is balanced and secure.
Cook the Lamb
Place the spit with the lamb over the fire and cook for about 1.5 to 2 hours, basting occasionally with leftover marinade, until the internal temperature reaches 145°F (medium-rare) to 160°F (medium).
Serve
Once cooked, remove the lamb from the rotisserie and let it rest for 15 minutes. Carve the lamb and serve with roasted vegetables.