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Home / Food and Wine Pairings / Rotisserie roasted leg of lamb

Rotisserie roasted leg of lamb

Judith Papesh
Wine Pairings:  

Chances are the thought of lamb roasting on a rotisserie may be equal parts enticing and terrifying. Admittedly this is a more ambitious dish than those with directions saying “ Remove the outer layer of plastic and microwave for 2 minutes”, but not as complex as you might expect, or fear.

Rotisserie fans know that once you get your roast beast between the forks, it does all the work, continuously basting the meat to keep it moist while the outside roasts to a delightful crispness.

Roasted lamb is a special treat with rich, succulent, lamb flavors with smoky, herby, crispy, salty bits. For this bold preparation we’ve gone with a bold wine,  the 2017 “The Behemoth” Reserve from Wautoma Springs. The Behemoth brings dark fruit flavors that enhance the smoky flavors from the rotisserie. The body and acid in the wine provide a good balance for richness of the lamb.

Ingredients

  • 3 to 4 pound leg of lamb
  • 2 tablespoons rosemary
  • 2 tablespoons thyme
  • 3 sage leaves
  • 2 teaspoons salt
  • 1 1/2 teaspoons pepper
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons lemon juice

Steps

1.

Mince the rosemary, thyme, and sage.

2.

Combine the herbs with the minced garlic, olive oil, lemon juice, salt and pepper to make a paste.

3.

Using a small knife, score the lamb and generously rub the herb paste all over the meat.

4.

Let the lamb rest for at least two hours before roasting.

5.

Prepare a grill (charcoal or gas) to roast at 300 F.

6.

Tightly secure the lamb close to the center of the spit with the forks.

7.

Roast over low heat until reaching an internal temperature between 140 to 145℉, approximately 90 minutes to 2 hours.

8.

Remove the lamb from the spit, cover with foil and rest 15 to 20 minutes.

9.

To serve: Slice the meat from the bone and place on a platter. Serve with rice or warmed pita bread. A Mediterranean cucumber and tomato salad is also a nice option with this dish.

About Judith Papesh

Retired Winemaker, Winemaking Consultant, and Washington State Licensed Geologist. Bourgogne Master Level Certification, French, Italian, and Spanish Wine Scholar Certifications

In the first class to complete Washington State University (WSU) Extension Enology Certification, Judith opened her winery, crafting wines that garnered local and international acclaim before turning her attention to studying and educating about the world's wines. 

"Winemaking is very much an art as well as a science; it is a consuming passion that drives you during the day, keeps you up at night, and when the wine is right, simply leaves you breathless."

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