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Spit Roasted Lamb

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  Boneless lamb leg 4 1⁄2 Pound, tied
  Oil 2⁄3 Cup (10.67 tbs)
  Paprika pepper 1 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Salt 2 Teaspoon
  Worcestershire sauce 1 Tablespoon
  Red wine 5 Tablespoon
  Black pepper 1 Teaspoon
  Bay leaf 1
  Juniper berries 12
  Bacon slices 8 Ounce

Remove the skin from the lamb and place the meat in a large dish.
Mix together the oil, peppers, salt, Worcestershire sauce, wine and pepper.
Pour over the lamb, add the bay leaf and leave to marinate in the refrigerator for up to 6 hours.
Remove the meat from the marinade, pat dry with paper towels and push the juniper berries into the lamb.
Cover with bacon and secure with wooden toothpicks.
Place the meat on the rotisserie spit so that the weight is evenly distributed.
Place the spit on the rotisserie and cook the meat for 1 1/2—2 hours.
While the meat is cooking, from time to time spoon over a little of the marinade.
To serve, remove the bacon slices and toothpicks and place the lamb on a carving board.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
120 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 918 Calories from Fat 483

% Daily Value*

Total Fat 54 g83.6%

Saturated Fat 13.6 g67.9%

Trans Fat 0 g

Cholesterol 301.4 mg100.5%

Sodium 1080.8 mg45%

Total Carbohydrates 3 g0.9%

Dietary Fiber 0.63 g2.5%

Sugars 0.4 g

Protein 99 g198.2%

Vitamin A 10.8% Vitamin C 2.2%

Calcium 1% Iron 3.7%

*Based on a 2000 Calorie diet

Spit Roasted Lamb Recipe