Leg of Lamb is always an elegant Easter meal and it doesn’t have to be complicated using our Rotisserie Oven. If you’ve never tried garlic-studded Leg of Lamb… here’s your chance! This amazing recipe is literally packed with flavor from the inside-out. We used our 5500 Ronco Rotisserie to cook this beautiful dinner centerpiece.

GarlicStuddedLamb_1

Ingredients

GarlicStuddedLamb_35 to 7 pound leg of lamb, bone-in shank or bone removed

• 8-10 garlic cloves, cut in half

• sea salt

• fresh cracked mixed pepper corns

• 1 tablespoon plus a splash of olive oil

• splash of aged balsamic vinegar

• 2 tablespoons Dijon mustard

• 2 tablespoons chopped fresh rosemary

Directions

  1. Using a sharp thin knife, such as our boning knife, pierce your leg of lamb 16-20 times on all sides. Make the slits about an inch deep and wide.
  2. Chop 8-10 garlic cloves in half, toss with a splash of good balsamic vinegar, olive oil, pinch of sea salt and some fresh cracked pepper.
  3. Slide 1/2 clove seasoned into each slit in lamb.
  4. Combine 2 tablespoons chopped rosemary, 1 tablespoon olive oil,  2 tablespoons Dijon mustard in a small bowl, stir to combine.
  5. Rub all sides of lamb with rosemary Dijon rub.
  6. Truss lamb with 2-3 Ronco Rotisserie Ties to help the lamb cook evenly and hold its shape while cooking.
  7. GarlicStuddedLamb_2Position lamb onto Rotisserie spits around the center bone.
  8. Cook lamb 15-18 minutes per pound for medium temperature. Use a meat thermometer for the most accurate indication of desired doneness. 145°F for medium rare, 160°F for medium and 170°F for well done.
  9. Set Rotisserie to ‘no heat’ rotate for 10-15 minutes to allow lamb to rest before carving.

Get your own Ronco Rotisserie today and start making these amazing meals for your family!

Watch The Video

Enjoy!

Chef Paja-Dejur Sanchez