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Nutrition Facts

Serving Size 1 (264g)

Recipe makes 8 servings

The following items or measurements are not included below:

6 sprigs fresh rosemary

Calories 649
Calories from Fat 450 (69%)
Amount Per Serving %DV
Total Fat 50.0g 76%
Saturated Fat 20.7g 103%
Monounsaturated Fat 21.7g
Polyunsaturated Fat 4.2g
Trans Fat 0.0g
Cholesterol 173mg 57%
Sodium 337mg 14%
Potassium 671mg 19%
Total Carbohydrate 4.6g 1%
Dietary Fiber 2.3g 9%
Sugars 1.0g
Protein 43.9g 87%

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Greek Style Rotisserie Boneless Leg of Lamb

Recipe #114124 | 3 hours | 1 hour prep | add private note
(5) RATE IT NOW Print Recipe

By: graftonr
Mar 23, 2005

I love Greek style roasted meat, and I think lamb is the perfect roasting meat. I combined the two styles and came up with this recipe. It's juicy, flavorful, succulent, and unlike anything I've seen anywhere else. It goes especially good with a savory risotto and a dry red wine.

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    Open leg of lamb to expose the"boned" side.
  2. 2
    Dry leg with paper towel.
  3. 3
    Brush entire leg with olive oil.
  4. 4
    Rub Cavender's® into entire surface of leg.
  5. 5
    Rub garlic into the exposed surface of the boneless leg.
  6. 6
    Strip rosemary sprigs and spread leaves along exposed surface of boneless leg.
  7. 7
    Layer exposed half with feta cheese.
  8. 8
    Pat cheese into surface of the leg.
  9. 9
    Sprinkle with lemon juice.
  10. 10
    Roll leg like a jelly roll and tie with cooking string.
  11. 11
    Sprinkle any remaining Cavender's over the leg.
  12. 12
    Put on a rotisserie and cook until meat reaches 135 degrees, or about 75 minutes. (Or roast at 350 degrees until temp is 135 and let rest 15 minutes.).
  13. 13
    Let rest for 15 minutes.
  14. 14
    Serve with whatever you like. A nice risotto works well, as well as fresh steamed veggies.
  15. 15
    Juices make a wonderful gravy.

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Featured Reviews for This Recipe

From: BothFex

On Jun 18, 2007

Invited a few people over for Easter this past year, before I knew it I had 30 guests! Ended up moving the party to our church and it became a bit of a potluck for all those people who had no family to hang with. We had a ball! This lamb was the star of the party. It was the first thing gone and EVERYONE loved it! I wish I had a rotisserie (I'll have to get one before next Easter), but even with cooking this in the oven it was wonderful. We also used Greek Seasoning Mix #61579 (which was equally awesome) and upped the garlic a bit (I'm an addict) and shoved as much feta in as I could get which I don't think was quite a full cup (the leg was cut strangely and it was difficult to get the cheese to stay on). Next time I will make sure to get in as much cheese as possible as the filling is SOOOOO good. Thank you for a great recipe.

0 people found this review helpful

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    • From: Hilltop Farm Guy

    On Apr 17, 2006

    This was terrific! I marinated the opened leg with wine, olive oil, lemon juice and rosemary for about 5 hours. Then added more rosemary, Penzy's Greek Seasoning and the feta cheese to the inside. Rolled it up on the spit, tied it up and put her on the Rotisserie. VERY GOOD.

    0 people found this review helpful

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    • From: Beck D

    On Apr 10, 2005

    Absolutely divine!! This was just delicious and so easy to make! I used Greek seasoning mix #61579 too, and it was perfect. I don't have a rotisserie so roasted in the oven for about 1 1/2 hours at 200c. Served with Greek roasted potatoes and a Greek salad - what a fantastic meal, thank you very much for submitting this wonderful recipe!

    2 people found this review helpful

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    • From: justcallmejulie

    On Mar 28, 2005

    I tried your recipe with a nice piece of New Zealand lamb. It was heavenly. I didnot have the greek seasoning so I used Greek Seasoning Mix #61579, but i used dried onion instead of onion powder and skipped the dried thyme, because I was out. I also sprinked about 1/4 cup of red wine on the meat before I brushed on the olive oil. I also chopped the fresh rosemary up with the garlic and added some fresh thyme and oregano, then rubbed this on the meat prior to adding the cheese. I don't own a rotissery so I simply used a rack. We are a family of former "lamb-haters" and this was just fabulous!

    2 people found this review helpful

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    • Read all 5 reviews

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