Leg Of Lamb On The Rotisserie
By: Ken & Patti Fisher
Published: Thursday, December 10, 2009 - 4:40pm

Ingredients




1 nice leg
Garlic & pepper, salt to taste

Olive oil

Preparation

1 Directions: 2 Rub a little olive oil onto the lamb then coat it with coarse black pepper, garlic and a little salt. Rub the spices into the meat with 3 Your fingers. 4 Set your leg of lamb up on the rotisserie and get the grill set up. I have learned this is best done before you light the grill. 5 You are going to want low to medium indirect heat for this, 250-350 digress for about 2-3 hours or you reach a core temperature of 160. 6 Give it a spray with the Worcestershire mix every so often to help keep things moist. 7 Preparing Grill: Low to Medium Indirect Heat 8 Preheat your grill to medium heat (250-350) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. 9 Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) 10 Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

About


A few weeks ago I remember saying “If You Bring It, I’ll Grill It”. 
This weekend our friend Dennis called and said he would like to come for dinner and he’d bring it! Thinking this can’t be too bad, we agreed. Asking him what he was bringing only got … “We’ll eat what I bring…” A few hours later he shows up with a nice leg of lamb… 15 minutes after that I had it on the rotisserie going in a slow spin over a low hickory fire with a garlic pepper crust… How many ways can you say “Ummm Good”
Ok, I want to make a point here… Make a note here…
IF You Bring It, I’ll Grill It…
You can call for a list of suggestions…
Prep Time: 15 minutes
Cook Time: 2.5 Hours
Grill: Indirect Low to Medium Heat, 250-350
Remember that a recipe is simply an outline; it is not written in stone.
Don’t be afraid to make changes to suit your taste.
Take it and run with it….
Enjoy,
Ken & Patti
Again, I want to make a point … Make a note here…
IF You Bring It, I’ll grill it…
Here are a few suggestions…
I am open to any other thoughts…
Any kind of steak or beef, ribs, shrimp, scallops, lobster, any pork, lamb, anything bacon, chicken, game hens, fish, and anything with Chipotle…and just for Patti, anything with cheese and pasta. Veggies, especially with cheese and pasta.