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ROTISSERIE STYLE LEG OF LAMB

The brine for this leg of lamb is filled with traditional flavors that only subtly come through the strong flavor of lamb. Higher quality lamb, such as lamb from New Zealand, has a more mild taste and will work best for this recipe.
Difficulty 3/5     Prep Time 30 MIN     Cook Time 1.5 HRS    Serves 6-10
INGREDIENTS
  • 1 Leg of lamb
  • 8 cloves Garlic
  • 12 dried Juniper berries
  • 3 Bay leafs
  • Tea Water
  • Olive oil
  • Salt and Pepper
DIRECTIONS
  1. Using a rib roaster, make a brine with kosher salt, tea water, bay leaves, garlic cloves, and juniper. Brine lamb leg for 4 to 24 hours making sure it is completely submerged in brine liquid.
  2. Season lamb with minced garlic, olive oil, salt, and pepper.
  3. Place lamb on rotisserie bar and balance.
  4. Cook rotisserie on low heat for approximately 1.5 hours or until the internal temperature of lamb reaches 145°F (63°C) or desired doneness.
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