Rotisserie Leg of Lamb with Cherry Compote
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • For the Marinade:
  • 1 cup white wine
  • ¼ cup lemon juice
  • Zest from one lemon
  • 4 cloves garlic, cleaned
  • 1 sprig of rosemary, fresh, leaves
  • 1 tablespoon oregano, dried
  • 1 cup olive oil
  • 1 teaspoon black pepper
  • 1 tablespoon, salt
  • For the Leg of Lamb:
  • 1 (6.5-7 pound) leg of lamb, boneless
  • Salt
  • Pepper
  • For the Cherry Compote:
  • 2 cups Bing cherries, pitted
  • 1 cup balsamic vinegar
  • 2 tablespoons of honey
  • ½ cinnamon stick
  • Fresh thyme, tied with twine
Instructions
  1. For the marinade: The day prior to cooking, place all the ingredients into a blender and mix well.
  2. Place the marinade into a 1 or 2 gallon ziplock bag and add the leg of lamb and massage.
  3. Refrigerate overnight for best results.
  4. For the lamb: Remove the two center grill grates on the grill and place an aluminum tray under the spit/leg to catch the drippings.
  5. Once the lamb is trussed, skewer it on the rotisserie spit.
  6. Put the spit on the grill and turn on the center rotisserie knob to high heat.
  7. Turn the spit motor on the side “on” and start spinning/cooking.
  8. Close the lid and cook as much as you can with the lid closed. This will keep from all heat escaping out if opened too much!
  9. After an hour, turn the rotisserie knob down to low. Wrap foil around the roast to avoid it from burning for the remainder of cooking.
  10. Once the lamb reaches 150 degrees F in the thickest part, about 3 - 3.5 hours total of cooking, turn the rotisserie motor off, rotisserie burner off and carefully remove the spit to a cutting board and let the lamb sit for 20 minutes to carry over cook. Once done, carefully remove the foil from the lamb.
  11. Remove the lamb from the spit and forks.
  12. Cut and discard the twine from the lamb. Carefully cut the meat crosswise into ½-inch thick slices and serve along side the cherry compote!
  13. For the cherry compote: While the lamb is cooking, take the thyme, cinnamon and balsamic and place into a medium sized pan.
  14. On medium-high heat, reduce the balsamic vinegar down to about ⅓, around 10 minutes.
  15. Next, add the cherries and honey, and simmer for about 4 minutes.
  16. Remove from the heat and set aside to cool.
  17. Serve in a decorative bowl along with the sliced lamb.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/rotisserie-leg-of-lamb-with-cherry-compote/