How to Rotisserie Cook a Boneless Leg of Lamb

by Cherie Brunetti ; Updated September 28, 2017

Boneless leg of lamb

Lamb has a delicate flavor and texture. It is versatile to cook with, and its mild flavor is enhanced by many different cooking methods. The following article will explain how to cook a boneless leg of lamb on a rotisserie.

Open the leg of lamb to expose the boned side.

Dry the leg with a paper towel.

Brush the leg of lamb with olive oil.

Rub Greek seasoning into the surface of the leg.

Rub garlic into the surface.

Strip the rosemary leaves from the stems and sprinkle the leaves onto the lamb.

Layer the expose half of the lamb with the feta cheese, and press the cheese into the surface of the leg.

Sprinkle the lamb with lemon juice.

Roll the lamb up like a jelly roll and tie with kitchen string.

Put the lamb onto a rotisserie and cook the lamb until it reaches a temperature of 135 degrees F. This will take about 75 minutes.

Allow the lamb to rest for 15 minutes before slicing.


  • One possibility is to serve this lamb with steamed vegetables and risotto. The juices from the lamb make a delicious gravy.

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About the Author

Cherie Brunetti has been writing and editing since 2005. She loves writing about psychology, child development, and home business. She has had feature articles published with "Us Moms Today" and "You & Me: America's Medical Magazine." Brunetti holds a Master of Science in counseling psychology from Frostburg State University in Maryland.