Delicious Spit-Roast Leg of Lamb

This dish is not just a meal but an experience in itself. The tantalizing aroma of lamb slowly roasting, the sizzling sound as it spins on the spit, and the mouth-watering taste that awaits at the end of the cooking process all contribute to a dining experience that is simply unforgettable.

If you're a fan of well-cooked meat with a smoky, rich flavor, then you're in for a treat. This blog post will guide you step-by-step through the process, sharing tips and tricks for achieving the perfect spit-roasted leg of lamb. So, tie your apron, preheat your spit, and let's dive into the world of spit roasting.

Ingredients

• 1 leg of lamb
• SPG seasoning (or salt, pepper, garlic)
• Mint sauce (you can get it at your local grocery store)
• Mustard

*Cooking time: 90 minutes

Instructions

1. Prepare the Lamb: Begin by rubbing the leg of the lamb with mustard. This will help the seasoning adhere better to the meat.
2. Season Liberally: Next, apply a generous coating of SPG seasoning (a blend of salt, pepper, and garlic) all over the lamb. Make sure every bit of fat and meat is covered to infuse flavor throughout.
3. Preheat the Grill and Prepare the Spit: Heat your grill to approximately 300°F and get your spit ready for roasting.
4. Secure the Lamb: Position the leg of the lamb on the spit's skewer and secure it tightly to ensure even rotation and cooking.
5. Set Up Your Fire/Coals: Arrange your fire or coals on one side of the spit roast only. This setup allows for a slow, steady cook and provides some respite for the meat as it spins. Overloading with coals can generate too much heat, preventing the low and slow cooking needed to retain moisture and keep the meat from drying out.
6. Start Roasting: Place the spit on the grill and commence the roasting process.
7. Keep It Moist: Every 30 minutes or so, spritz the meat with apple cider vinegar, beer, or another liquid of your choice. This helps to keep the lamb moist and flavorful.
8. Monitor the Temperature: Use a probe thermometer to keep an eye on the meat's internal temperature. Once it reaches 125°F (52°C), your lamb should be medium-rare. If you prefer a different level of doneness, adjust your target temperature accordingly.
9. Rest and Carve: After reaching the desired temperature, remove the lamb from the spit. Allow it to rest for 10-15 minutes before carving to let the juices redistribute.
10. Serve and Enjoy: Finally, serve your beautifully spit-roasted leg of lamb with some mint sauce for a perfect pairing.

What to Serve With Roast leg lamb
Here are some of the best side dishes to serve with roast leg of lamb:

• Slow Cooker Au Gratin Potatoes: This side dish pairs wonderfully with a slice of hearty meat like lamb, offering a creamy and cheesy complement to the robust flavors of the roast.
• Easy Mushroom Risotto: A rich and flavorful risotto can provide a nice balance to the strong flavor profile of lamb.
• Parmesan Roasted Cauliflower: The nuttiness of roasted cauliflower and parmesan cheese is a great match for lamb.
• Garlicky Potato Salad: A classic side dish, this potato salad with a garlic twist adds a refreshing taste alongside the lamb.
• Roasted Radishes and Sautéed Asparagus: These veggies offer a lighter, more refreshing counterpoint to the rich lamb.
• Dijon Mustard Glazed Carrots: The tanginess of Dijon mustard provides a nice contrast to the savory lamb.
• Herby Roasted Jersey Royals: These potatoes, roasted with herbs, add a rustic touch to your meal.
• Roasted Mediterranean Vegetables: These vegetables, seasoned with Mediterranean spices, pair well with lamb's bold flavor.

Tips for making Roast leg lamb
Here are some tips to help you achieve a perfectly roasted leg of lamb:

• Choose Quality Meat: Start with a high-quality, fresh leg of lamb. Look for meat that is firm to the touch, has a rich red color, and is marbled with fat.
• Marinate for Flavor: Marinate the lamb for at least a few hours before cooking, or even overnight if possible. This will help to tenderize the meat and infuse it with flavor.
• Room Temperature: Let your lamb come to room temperature before you start cooking. This will ensure that it cooks evenly.
• Season Generously: Don't be shy with your seasoning. Lamb can stand up to strong flavors, so feel free to use plenty of herbs and spices.
• Roast Low and Slow: Roast your lamb slowly at a lower temperature to keep it juicy and tender.
• Use a Meat Thermometer: The best way to know when your lamb is done to your liking is by checking its internal temperature with a meat thermometer. For medium-rare, aim for an internal temperature of about 130-135°F (54-57°C), and for medium, aim for 135-145°F (57-63°C).
• Rest Before Carving: Once it's cooked, let your lamb rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a moister cut.
• Carve Against the Grain: When you're ready to serve, carve the lamb against the grain for the most tender slices.
• Save the Drippings: Don't forget to save the pan drippings! They make a great base for gravy or sauce to serve with your roast. 

Alternative Ways to Cook Roast leg lamb
Here are some alternative ways to cook a roast leg of lamb:

• Slow-Cooked Leg of Lamb: Slow-cooking a leg of lamb can result in a tender, melt-in-your-mouth dish. You can do this in a slow cooker or a low-temperature oven. Add some vegetables, herbs, and stock for a one-pot meal.
• Barbecued Leg of Lamb: For a smoky flavor, try barbecuing your leg of lamb. Marinate it first for added flavor, then cook it on medium heat, turning often, until done to your liking.
• Braised Leg of Lamb: Braising involves searing the meat at high temperatures, then cooking slowly in a liquid. This method can produce a flavorful and tender leg of lamb.
• Tagine Leg of Lamb: A tagine is a North African slow-cooking pot. Cooking a leg of lamb in a tagine with Moroccan spices, dried fruits, and nuts can create a delicious and exotic dish.
• Lamb Leg Steak: Cut the leg of lamb into steaks and grill or pan-fry them. This is a quick and easy alternative to roasting.
• Smoked Leg of Lamb: If you have a smoker, try smoking a leg of lamb. The slow cooking and smoke infusion can result in a uniquely flavorful dish.
• Stuffed Leg of Lamb: Debone the leg of lamb, then stuff it with ingredients such as spinach, feta, and garlic before roasting. This provides a delicious surprise in the middle of your roast lamb.

Outdoor Kitchen Outlet
The perfect roast leg of lamb can be made in your own outdoor kitchen with the help of Outdoor Kitchen Outlet! Our grills provide even heat and precise temperatures for a delicious, juicy cut every time. Plus, you can choose from our wide selection of accessories and add-ons to ensure your meal is perfectly cooked. Visit our website or call us now at (888) 667-4986!