5 Reviews of Greek Style Rotisserie Boneless Leg of Lamb

From: currybunny

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!

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!

From: A la Carte

On Feb 15, 2006

Perfect! I also used the Greek seasoning mix #61579. The lamb was perfectly cooked at 75 minutes in the rotisserie - medium rare in the middle, with better done bits on the outside. The cheese really complimented the meat. (I tied the meat up really well, to make sure nothing fell out.) This only takes a few minutes to put together, but the end result is fabulous. Your family/friends will RAVE!

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.

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.