Steven Raichlen's Barbecue! Bible


Holy Roller: Spit-Roasted Leg of Lamb

Holy Roller: Spit-Roasted Leg of Lamb

Countless wars have been fought over religion, but on one point, major religions agree: Nothing beats roast lamb when it comes time to end the religious fast. Above is the boned, spit-roasted leg of lamb we made recently for Passover Seder. The stuffing/seasoning? Tapenade, a fragrant paste of black and green olives and capers.


LAMB2.jpg
Bone the lamb through the side, or have your butcher do it.
LAMB3.jpg
Spread the lamb with tapanade: 8 ounces pitted green and black olives pureed with 2 tablespoons each capers and extra virgin olive oil.
LAMB4.jpg
Roll the lamb and tie into tight cylinders. A layer of fat on the outside helps keep the meat moist during roasting.
LAMB5.jpg
Next, thread the lamb on the spit. To boost the heat, I’ve lit the outside grill burners so the meat both spit-roasts and indirect grills. This is in addition to the rotisserie burner.
LAMB6.jpg
Cooking time is about 1-1/4 hours for two 4-pound boned legs. Aim for an internal temperature of 140 degrees. Add 1 cup of good stock to the drip pans to make a jus.

Join the Discussion

  • relosrios82@gmail.com

    Relosrios82@gmail.com I was woundering if a dip made of cream and fresh dill take away from the distinct flavor of the lamb. I personally have only used that specific condement with lamb. What else is customary?