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.
Prepare lamb rare or medium rare. This preserves the meat's delicate texture. Overcook can negatively affect the lamb's taste and texture.