Join Chef Eric Gephart as he shares his expert preparation of rotisserie Leg of Lamb on the Kamado Joe Joetisserie in the Big Joe Grill!
WHAT YOU’LL LOVE
- Studded with garlic and ginger: Small slits cut around the leg and filled with slices of garlic and fresh ginger season the meat from the inside as it roasts.
- Cape Town marinade: Worcestershire, soy sauce, brown sugar, two mustards, lemon juice, garlic, and ginger simmered for five minutes make a sweet, salty, tangy sauce.
- Rotisserie roasting: Turning the leg on the Joetisserie at 350°F cooks it evenly and bastes it in its own juices.
- Rosemary-sprig basting: Brushing with the reserved sauce using rosemary sprigs every 30 minutes builds a glaze and adds a hint of herb.
Leg of Lamb on the Kamado Joe Joetisserie
Eric Gephart
Rated 4.8 stars by 19 users
Category
Entree
Cuisine
American
Servings
30
Prep Time
25 minutes
Cook Time
2 hours 15 minutes
Calories
1012
Chef Eric Gephart visits All Things Barbecue, once again, to share his preparation of Leg of Lamb, rotisserie style on the Kamado Joe Joetisserie in the Big Joe grill, and brings it all together for some fantastic lamb tacos!
Ingredients
- 1 (7 lb) bone-in leg of lamb
- 6 cloves garlic, sliced
- 6 pieces sliced fresh ginger
-
1/2 cup Worcestershire sauce
- 1/2 cup soy sauce
- 1/2 cup light brown sugar
-
6 tbsp Dijon mustard
- 4 tbsp Chinese mustard
- 6 tbsp Lemon Juice, Fresh squeezed
-
6 tbsp Oil
- 6 cloves garlic, chopped
- 2 tbsp ginger, chopped
-
1/2 tbsp Kosher salt
- 1/2 tbsp black pepper
- 2 sprigs Rosemary, for a basting brush
Cape Town Sauce/Marinade:
Directions
- To make the Cape Town Sauce/Marinade, combine all ingredients in a sauce pot, except the salt and pepper. Over medium heat, warm the sauce to dissolve the brown sugar. Simmer for 5 minutes. Season with salt and pepper. Let cool.
- With a sharp paring knife, cut small slits about 1/2” deep around the leg. Stud the meat with the slices of ginger and garlic. Using half of the sauce, marinate the leg of lamb for 3 hours.
Stabilize your Kamado Joe Big Joe to 350°F with your coals banked to the back of the grill. Set up the Kamado Joe Joetisserie.
Remove the leg of lamb from the marinade and thread onto the skewer, balancing the weight evenly.
- With the rosemary sprigs, baste with the remaining marinade every 30 minutes, as the leg cooks.
- Roast until the lamb reaches an internal temp of 135°F, about 2 hours.
- Once internal temperature is met, take the roast off the grill and let rest for 15 minutes. (carry over cooking will bring the roast to nearly 145°F-150°F)
- Slice thin, across the grain.
Recipe Note
Recipe FAQ
What is Cape Town sauce?
It's a sweet, salty, and tangy marinade of Worcestershire, soy sauce, brown sugar, Dijon and Chinese mustard, lemon juice, garlic, and ginger, here made for lamb.
Why simmer the sauce before using it?
Five minutes over medium heat dissolves the brown sugar and blends the flavors. Let the sauce cool completely before it goes on the lamb.
Why divide the sauce in half?
Half marinates the raw leg, and the other half is set aside for basting. Marinade that has touched raw meat shouldn't be used to baste, and a brush that has touched the roast shouldn't be dipped back into the reserved sauce.
Why stud the leg with garlic and ginger?
The slices tucked into small slits release flavor deep in the meat as it cooks, which a surface marinade alone can't reach in a thick roast.
Why balance the lamb on the spit?
An evenly weighted roast turns smoothly, so it cooks evenly and doesn't wobble or jam the rotisserie motor.
Why baste with rosemary sprigs?
Rosemary sprigs work like a brush and carry a little herb flavor onto the lamb with each pass.
What internal temperature should the lamb reach?
This recipe pulls it at 135°F, and carryover heat during the 15-minute rest brings it to nearly 145-150°F. USDA's guidance for whole cuts of lamb is 145°F with a 3-minute rest, so anyone who prefers to follow that should cook it to that temperature.
Why rest the lamb for 15 minutes?
Resting lets the juices settle and the temperature finish rising, so the roast slices cleanly and stays moist.
How should I slice it?
Slice thinly across the grain. Shorter muscle fibers make each slice more tender.
How should I store leftovers?
Refrigerate sliced lamb within 2 hours of cooking. It keeps for about 3-4 days, and it freezes well for up to 3 months.
How indoor-friendly is this recipe?
3 out of 5. A 350°F oven can roast the leg on a rack and the sauce can be basted the same way, but you'd lose the rotisserie turn and the smoke.
Recipe Highlights
Garlic and ginger studding: Seasons the roast from the inside.
Cape Town marinade: Adds a sweet, salty, tangy flavor.
Rotisserie roasting: Cooks the leg evenly and bastes it as it turns.
Rosemary-sprig basting: Builds a herby glaze.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 1012
- Carbs
- 4 grams
- Protein
- 75 grams
- Fat
- 73 grams
- Sodium
- 720 milligrams
