Rotisserie Whole Leg of Lamb with Orange and Fennel Dry Brine
*Here is a preview from my cookbook, Rotisserie Grilling. Coming soon to a Kindle near you!Someday I will rent out a commercial sized rotisserie and roast an entire lamb. Until then, cooking a whole leg is my stand-in.
I made a trip to the lamb specialists at the West Side Market in Cleveland to get the lamb leg. I love the way their lamb legs look, with the shank bone cracked and folded back. The shank becomes my chef’s treat while I carve the lamb.
*Thanks to Mike at Turczyk’s Meats for the great lamb.
Recipe: Rotisserie Whole Leg of Lamb with Orange and Fennel Dry Brine
- Grill with a rotisserie attachment (I love my Weber Kettle and Weber Rotisserie)
- Aluminum foil drip pan (9“x13”, or whatever fits your grill. I use an enameled steel roasting pan or Weber Extra-Large aluminum foil drip pans.)
- Butchers twine
- Instant Read Thermometer
- 8-pound bone in leg of lamb
- 1½ tablespoons Kosher salt
- Zest of 1 orange
- 2 teaspoons fennel seed, coarsely ground
- 1 teaspoon fresh ground black pepper
- Orange-Garlic baste:
- ¼ cup olive oil
- Juice of 1 orange
- 1 clove garlic, minced or pressed through a garlic press
- Dry brine the lamb: Two to twenty-four hours before cooking, mix the rub ingredients in a small bowl. Season the leg of lamb with the rub, working it into any natural seams in the meat. Put the roast on a rack over a roasting pan or baking sheet. If seasoning more than two hours ahead of time, store uncovered in the refrigerator.
- Truss and spit the lamb: Two hours before cooking, remove the leg of lamb from the refrigerator. Truss the lamb, then skewer it on the rotisserie spit, securing it with the spit forks. Let the lamb rest at room temperature until the grill is ready.
- Make the baste: Whisk the orange-garlic baste ingredients in a small bowl.
- Set up the grill for indirect medium heat: Set the grill up for indirect medium heat with the drip pan in the middle of the grill grate.
- Rotisserie cook the lamb: Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the leg of lamb. Close the lid and cook the lamb until it reaches 130*F in its thickest part for medium, about 1½ hours. (Cook to 115*F for rare, 120*F for medium-rare.) During the last 15 minutes of cooking, brush the leg of lamb with the orange baste every five minutes.
- Serve: Remove the leg of lamb from the rotisserie spit and transfer to a platter. Be careful - the spit and forks are blazing hot. Remove the twine trussing the roast. Let the lamb rest for 15 minutes, then carve and serve.
- Smoking wood is a great addition to this recipe…but I forgot to add it. Whoops. Soak a fist-sized chunk of oak, hickory, cherry, or apple wood for an hour, drain it, and add it to the coals when you put the lamb on the rotisserie.
- A whole leg of lamb serves eight to ten people; if you need a smaller roast, get the sirloin roast from the thick end of the leg. It will cook in about one hour.
What do you think? Questions? Other ideas? Leave them in the comments section below.
|Check out my cookbook, Rotisserie Grilling.|
Everything you could ask about the rotisserie,
plus 50 (mostly) new recipes to get you cooking.
It’s a Kindle e-book, so you can download it and start reading immediately!
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