Provençal Rotisserie Leg of Lamb

Jamie Purviance

Fuel Type:
  • People

    Serves 10

  • Grilling Time

    1:30 h

  • Prep Time

    25 min.

  • Marinating Time

    4 to 6 h


the Ingredients

20151023095404 Row Redmeat 20


  • Completed step 4 plum tomatoes, roughly chopped
  • Completed step 1 small yellow onion, roughly chopped
  • Completed step 240 millilitres dry red wine
  • Completed step 12 grams loosely packed fresh Italian parsley leaves
  • Completed step 12 grams loosely packed fresh rosemary leaves
  • Completed step 2 tablespoons Dijon mustard
  • Completed step 6 large garlic cloves, crushed
  • Completed step 1 teaspoon kosher salt
  • Completed step ½ teaspoon freshly ground black pepper
  • Completed step 1 boneless leg of lamb, about 2.7 kilograms, trimmed of nearly all fat
  • Completed step 2 cans (each 430 grams) of cannellini beans, drained and rinsed
  • Completed step 2 plum tomatoes, cored, seeded and cut into 1 centimetre dice
  • Completed step 65 grams thinly sliced black or green olives
  • Completed step 60 millilitres extra-virgin olive oil
  • Completed step 2 tablespoons minced fresh Italian parsley leaves
  • Completed step 1 tablespoon red wine vinegar

Special Equipment

  • butcher’s twine
  • rotisserie
  • instant-read thermometer


  • In a food processor purée the marinade ingredients. Pour the marinade into a large bowl. Add the lamb to the marinade, turn to coat, cover and refrigerate for 4 to 6 hours.
  • Remove the lamb from the bowl and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil and boil for one full minute. Remove from the heat and reserve. Roll and tie the leg of lamb with butcher's twine.
  • Prepare the grill for rotisserie cooking over indirect medium heat. If your gas grill has one, turn on the infrared burner to low and set the outer burner control knobs to low heat. The temperature of the grill should be around 200ºC (you may need to adjust the outer burners to medium heat).
  • Carefully slide one pronged fork into the spit, with the tines facing inward, about 28 centimetres from the end of the spit. Secure the fork but do not tighten at this time. Slide the spit through the centre of the roast and gently push the roast onto the fork tines so that they are deep inside the roast. Add the other pronged fork to the spit with the tines facing inward and slide down until they are firmly embedded into the roast. Secure the fork, but do not completely tighten at this time. Wearing barbecue mitts, place the pointed end of the spit into the rotisserie motor. If necessary, adjust the roast so that it is centred on the spit and tighten the fork into place. Turn on the motor to start the rotisserie.
  • Grill the roast until the internal temperature reaches 63ºC, about 1½ hours, basting the lamb with the reserved marinade every 20 minutes. To check the temperature, turn off the rotisserie motor and insert a thermometer into the centre of the roast. Wearing barbecue mitts, carefully remove the spit from the grill. Gently loosen the forks and slide the roast off the spit. Transfer to a cutting board, tent with foil and let rest for about 20 minutes before carving (the internal temperature of the roast will rise a few degrees during this time).
  • In a medium saucepan over medium heat on the stove, warm the beans until heated through. Add the tomatoes, olives, oil, parsley and vinegar. Mix well. Serve warm with the lamb.

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