Greek Lamb Roast on the Rotisserie

Indulge in the rich flavors of a traditional Greek Lamb Roast, perfectly cooked on a rotisserie. This recipe features a succulent boneless leg of lamb marinated in a blend of fresh herbs and spices, then slow-cooked to perfection. Paired with a creamy harissa yogurt sauce, this dish is a delightful centerpiece for any gathering.

Ingredients

For the Lamb:

• 8 lbs boneless leg of lamb
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Zest of 1 lemon

For the Harissa Yogurt Sauce:

• 1 cup Greek yogurt
• 2 tablespoons harissa paste
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. Prepare the Marinade:
   • In a large bowl, combine olive oil, lemon juice, minced garlic, rosemary, oregano, thyme, salt, black pepper, cumin, smoked paprika, and lemon zest.
   • Mix well to create a marinade.
2. Marinate the Lamb:
   • Place the boneless leg of lamb in a large resealable plastic bag or a deep dish.
   • Pour the marinade over the lamb, ensuring it is well coated.
   • Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Prepare the Rotisserie:
   • Preheat your rotisserie grill to medium-high heat.
   • Remove the lamb from the marinade and let it come to room temperature for about 30 minutes before cooking.
4. Cook the Lamb:
   • Secure the lamb onto the rotisserie spit, ensuring it is balanced.
   • Place the spit on the rotisserie and cook for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
   • Baste the lamb occasionally with the remaining marinade during cooking.
5. Prepare the Harissa Yogurt Sauce:
   • In a bowl, combine Greek yogurt, harissa paste, lemon juice, olive oil, honey, salt, and pepper.
   • Mix well until smooth and creamy.
   • Adjust seasoning to taste.
6. Rest and Serve:
   • Once cooked, remove the lamb from the rotisserie and let it rest for 15-20 minutes before slicing.
   • Serve with the harissa yogurt sauce and your favorite Greek sides, such as roasted potatoes, tzatziki sauce, and a Greek salad.

Enjoy your delicious Greek Lamb Roast on the Rotisserie with Harissa Yogurt Sauce!