Name: Lamb Roast (SCD)
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Ingredients: 3 1/5 lbs boneless leg of lamb (w / most course fat trimmed); 2 tbsp dried rosemary (cut); 2 tbsp dried parsley; 2 tbsp minced garlic; 2 tsp sea salt; 1 tsp black pepper; 2 tbsp dried basil; 1/2 c red wine vinegar

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Rotisserie leg of lamb roast.

Lamb Roast (SCD)

This is the recipe I used in 2019 for a rotisserie leg of lamb

Prep Time30

Active Time2

marinate6

Total Time2 30

Course: Dinner, Lunch

Cuisine: American

Keyword: leg of lamb

Yield: 8 adults (3/8 lb each

Calories: 271kcal

Author: Chef Verde

Materials

3 ⅕ lbs boneless leg of lamb w / most course fat trimmed

Spices to marinate

2 tbsp dried rosemary cut
2 tbsp dried parsley
2 tbsp minced garlic
2 tsp sea salt
1 tsp black pepper
2 tbsp dried basil
½ c red wine vinegar

Instructions

Combine all spices et cetera in large ziplock bag and knead until all contents are well soaked. May need additional vinegar.
Trim excess course fat from roast and bind with baking twine.
Place roast in bag and close the bag. Turn bag and roast until completely coated.
Place bag in refrigerator and turn occasionally for 18 hours or until you are ready. I leave it overnight.
Place roast in rotisserie and cook util internal temp is 170 F.