Place the leg of lamb into a large resealable plastic bag.
In a bowl, start the marinade by combining 3 tablespoons lemon juice, lemon zest, 1/4 cup olive oil, garlic, 1/4 cup fresh oregano, 1 teaspoon fresh thyme, onion powder, 1 teaspoon black pepper, and salt. Mix well.
Pour marinade over the leg of lamb until the lamb is evenly coated. Seal the bag well and place it in the refrigerator to marinate for 4-6 hours.
After 4-5 hours, light your KUDU.
Remove lamb from the bag and place the lamb onto the KUDU spit by threading it in and securing the rotisserie forks tightly.
Attach the rotisserie to the elevation bar. Adjust the rotisserie to the position you want it cooked over the grill.
Cook until the internal temperature reaches at least 120 F (145 F for medium done), about 1 ½ - 2 hours.
As the meat on the outside gets crispy, loosen the rotisserie and carefully swing it off the grill.
Remove the meat from the grill and rotisserie rod, cover with aluminum foil, and allow to rest for 15 to 20 minutes.
Carve, serve, and enjoy!
Ingredients
Directions
Place the leg of lamb into a large resealable plastic bag.
In a bowl, start the marinade by combining 3 tablespoons lemon juice, lemon zest, 1/4 cup olive oil, garlic, 1/4 cup fresh oregano, 1 teaspoon fresh thyme, onion powder, 1 teaspoon black pepper, and salt. Mix well.
Pour marinade over the leg of lamb until the lamb is evenly coated. Seal the bag well and place it in the refrigerator to marinate for 4-6 hours.
After 4-5 hours, light your KUDU.
Remove lamb from the bag and place the lamb onto the KUDU spit by threading it in and securing the rotisserie forks tightly.
Attach the rotisserie to the elevation bar. Adjust the rotisserie to the position you want it cooked over the grill.
Cook until the internal temperature reaches at least 120 F (145 F for medium done), about 1 ½ - 2 hours.
As the meat on the outside gets crispy, loosen the rotisserie and carefully swing it off the grill.
Remove the meat from the grill and rotisserie rod, cover with aluminum foil, and allow to rest for 15 to 20 minutes.
Carve, serve, and enjoy!