Rotisserie Leg of Lamb With Roasted Vegetables

Rotisserie Leg of Lamb marinaded in Moroccan spices served with roasted vegetables

Ingredients: 

• 10 cloves of garlic
• Zest from one lemon
• Juice from one lemon
• 2 tablespoons of olive oil
• 3 tablespoons of paprika
• 2 teaspoons of fresh coriander
• 1 teaspoon of dried cumin Salt & pepper to taste
• Butchers twine to tie the lamb leg after marinading
• New potatoes
• 3x onions (red or white) quartered
• 3x red peppers deseeded and chopped into thick strips
• 6x carrots topped and sliced lengthways

Step 1:

For the marinade, combine the garlic, zest, lemon juice and oil, and 2 teaspoons of salt in a small bowl and set aside.

Step 2:

Combine the remaining 2 teaspoons of salt, 1 tablespoon paprika, coriander, and cumin in a separate small bowl and set aside.

Step 3:

Unroll the lamb and lay it flat and fat-side down on a work surface. Using your hands, rub all of the lemon-garlic mixture evenly over the surface of the lamb and season with pepper.

Step 4:

Roll the lamb back into a tight cylinder and tie it crosswise with the butchers twine, trim off any excess twine. Using your hands, rub all of the spice mixture evenly over the outside of the lamb; set aside.

To cook the lamb and vegetables

Step 1:

Remove the rotisserie centre rod. Turn on the left and right grill burners to medium (leave the middle burner off), and let the grill heat to medium. Meanwhile, load the lamb onto the spit and prepare the vegetables.

Step 2: 

Use a baking tray or disposable foil tray to cook the vegetables in. Cut potatoes in half and place them on the baking sheet. Add the onion, carrots, and peppers then drizzle with the oil, evenly dust the 2 tablespoons of paprika, measured salt, and pepper; mix so that they’re all coated evenly. Set aside.

Step 3:

When the grill is ready, place the spit onto the barbecue wearing mitts to protect from the heat. Turn on the rotisserie, close the hood, and cook.

Step 4: 

For the final 40 minutes place the vegetable tray directly under the lamb. Turn occasionally to ensure that the vegetables get cooked through evenly. 5. Turn off the rotisserie and grill burners. Carefully remove the spit to a cutting board and loosen the forks. Remove the lamb from the spit and remove the forks.

Step 5:

Tent the lamb loosely with aluminium foil and let it rest for 10 minutes. Remove the tray of vegetables from the grill and cover with aluminium foil. 6. Cut and discard the twine from the lamb. Cut the meat into 1/2-inch-thick slices and serve with the vegetables.