Herb Rotisserie Leg of Lamb with Mint Chimichurri

Anyone who has been faced with charred but undercooked grilled meat can understand the benefits of indirect heat. Moving the food from directly over the hot coals or gas flame helps ensure even cooking and a tender, juicy result. Prep: 15 minutes; Cook: 1 hour; Stand: 10 minutes.


Makes 6 to 8 servings

Recipe from



1 (4 1/2- to 5-pound) boneless leg of lamb, trimmed
2 tablespoons olive oil
2 tablespoons fennel seeds
2 tablespoons chopped fresh rosemary
Sea salt, to taste
Freshly ground pepper, to taste
1 tablespoon chopped fresh thyme or marjoram
2 garlic cloves, minced


1. Build a fire in a charcoal grill, or heat a gas grill to hot. Rub inside of lamb with 1 tablespoon olive oil, 1 tablespoon fennel seeds, 1 tablespoon rosemary, and next 4 ingredients. Roll lamb lengthwise into an evenly shaped piece, and secure by tying with string. Rub outside of lamb with remaining oil, fennel seeds, and rosemary.

2. Let grill cool to medium-high heat or 350° to 400°, and brown lamb over direct heat 5 to 7 minutes on each side. Push coals to 1 side of charcoal grill, or turn 1 side of gas grill off, and grill lamb over indirect heat 50 minutes to 1 hour or until internal temperature reads 145° for medium rare. Remove lamb from grill, cover loosely with aluminum foil, and let rest about 10 minutes before slicing. Serve warm or at room temperature with Mint Chimichurri.

Sara Foster,


October 2008
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