Rotisserie Roasted Red Wine & Herb Leg of Lamb

Ingredients

For the lamb

leg of lamb, boneless
allow about 230g, pre-cooked weight, per guest

For the herb and wine Paste

¼ cup olive oil
¼ cup flat leaf parsley
¼ cup fresh oregano
¼ cup red wine
2 tablespoons garlic paste or 6 garlic cloves, finely minced
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1 teaspoon black pepper, coarsely ground
½ teaspoon ground coriander

For the Tzatziki Sauce

2 cups Greek yogurt
½ cup cucumber seeded, peeled and minced
1 tablespoon garlic paste, or 3 garlic cloves, finely minced
1 tablespoon red wine vinegar
1.5 teaspoons fresh dill weed
kosher sale to taste

Preparation

1. Make the herb and wine paste. Place all ingredients in a blender or food processor and blend until combined into a thin paste.
2. Use half of the paste and cover the leg of lamb. Allow to rest at room temperature for 1-2 hours. Reserve the rest of the paste for later.
   HOT TIP – Make sure to get into all nooks and crannies.
3. Make the tzatziki sauce. Mix the tzatziki sauce ingredients together and refrigerate for 1 hour before serving.
4. Preheat your grill to medium-high heat with an indirect set up so that the hot coals or lit burners are not directly below where your meat will be placed.
5. Spear the rotisserie rod through the leg of lamb lengthwise, trying to keep it as centred as possible. Place the rod and lamb on the grill and adjust the rotisserie tines to secure the lamb tightly. Make sure that your lamb is not placed directly over the heat of the coals or lit burners. Close the lid and allow the roast to cook for 30 minutes.
6. Baste the lamb with the remaining red wine and herb paste. Continue cooking until the roast reaches an internal temperature of 55°C for medium rare.
   HOT TIP – This should take anywhere from 20 more minutes (50 minutes total) for smaller roasts to 45 more minutes (1 hour 15 minutes total) for larger roasts.
7. Allow the lamb to rest on a raised cooking rack for 5 minutes. Slice and serve with the tzatziki sauce.