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For the Lamb
 6 cloves garlic, minced
 1 tbsp finely chopped fresh rosemary
 ½ cup extra virgin olive oil
 ¼ cup fresh lemon juice
 2 tsp kosher salt
 1 tsp freshly ground black pepper
 1 tsp lemon zest
 1 butterflied boneless leg of lamb, 4-5 lbs, trimmed of excess fat
For the Herb Brush
 3 sprigs rosemary
 10 sprigs thyme
1

In a small bowl, whisk together the garlic, rosemary, olive oil, lemon juice, salt, pepper, and lemon zest.

2

Place lamb in a large resealable plastic bag. Pour in all except 1⁄4 cup of the marinade, reserving for later use. Seal the bag and toss to thoroughly coat the lamb. Marinade at room temperature for 1 hour. Remove lamb from marinade and roll into a tight cylinder, and tie securely with twine.

3

Tie together the ends of rosemary and thyme sprigs to create the herb brush.

4

Build a fire in the KUDU: empty a full chimney of hot coals and stack 2 to 3 logs on top of the coals.

5

Setup the rotisserie on the KUDU.

6

While your fire is going, thread the lamb saddle carefully onto the rotisserie rod and secure it with the adjustable rotisserie forks.

7

Insert the end of the rod into the rotisserie motor socket and turn on the rotisserie. Cook the roast over medium heat, basting it with the reserved marinade using the herb brush every 15 minutes.

8

Cook the lamb until the internal temperature of the meat reaches 125 degrees for medium-rare or 130 degrees medium.

9

Remove to a cutting board and let rest for 10 to 15 minutes. Slice and serve.

Ingredients

For the Lamb
 6 cloves garlic, minced
 1 tbsp finely chopped fresh rosemary
 ½ cup extra virgin olive oil
 ¼ cup fresh lemon juice
 2 tsp kosher salt
 1 tsp freshly ground black pepper
 1 tsp lemon zest
 1 butterflied boneless leg of lamb, 4-5 lbs, trimmed of excess fat
For the Herb Brush
 3 sprigs rosemary
 10 sprigs thyme

Directions

1

In a small bowl, whisk together the garlic, rosemary, olive oil, lemon juice, salt, pepper, and lemon zest.

2

Place lamb in a large resealable plastic bag. Pour in all except 1⁄4 cup of the marinade, reserving for later use. Seal the bag and toss to thoroughly coat the lamb. Marinade at room temperature for 1 hour. Remove lamb from marinade and roll into a tight cylinder, and tie securely with twine.

3

Tie together the ends of rosemary and thyme sprigs to create the herb brush.

4

Build a fire in the KUDU: empty a full chimney of hot coals and stack 2 to 3 logs on top of the coals.

5

Setup the rotisserie on the KUDU.

6

While your fire is going, thread the lamb saddle carefully onto the rotisserie rod and secure it with the adjustable rotisserie forks.

7

Insert the end of the rod into the rotisserie motor socket and turn on the rotisserie. Cook the roast over medium heat, basting it with the reserved marinade using the herb brush every 15 minutes.

8

Cook the lamb until the internal temperature of the meat reaches 125 degrees for medium-rare or 130 degrees medium.

9

Remove to a cutting board and let rest for 10 to 15 minutes. Slice and serve.

Lamb Saddle
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