Mediterranean Rotisserie Leg of Lamb

[Cliff Bartlett]

I took a break in my Spring work for Mother's Day. Was able to get in this cook to celebrate the day. Did a leg of lamb I was saving for the occasion. Went with a rotisserie cook over a pan of vegetables. The lamb was bone in or what they called semi boneless. I've also been wanting to bake some bread but just didn't, and still don't, have the time to do one of the more challenging breads so I settled on the basic Saturday White Bread.

The leg weighed right around 4 lbs.



The rub consisted of minced garlic, lemon zest, K Salt, paprika, ground coriander, cumin and black pepper. Rubbed it down and let it rest for a couple of hours in the fridge.



Got the vegetables ready. Halved red potatoes, couple of fennel bulbs quartered, one red onion quartered, S&P and Kalamata Olives.



Earlier in the day I worked on the bread.





Put the veggies directly under the lamb.



After close to an hour.



Hour and a half.



Took about 2 1/4 hours to reach 130-135.



All done. Let it rest for around 15 minutes.

 

[Cliff Bartlett]

Plated.



The lamb and vegetables were excellent. That rub was delicious. The Kalamata Olives and fennel added such wonderful flavor. I was pleased with the bread also. Nice crunchy crust. Well, that's it for a while. Hope you all have a great weekend. Thanks for looking.

 

[JimK]

Knocked that one right outta the park!

 

[Rich Dahl]

Beautiful cook Cliff, that plated shot sends the message of perfection. I know how the bread making is going I'm not getting much done in that department myself, fortunately we made four loafs and I froze three, but I'm down to me last one so time to get some made. By the way they do freeze well.

 

[Dustin Dorsey]

Awesome cook! That lamb looks unbelievable!

 

[Mildo]

Beautiful cook my friend. Roti Lamb, sides and your breads looks realy awesome

 

[WB Zipf]

I love lamb, to bad my family doesn't. That looks good!

 

[TonyUK]

Pink lamb………….PERFECT Cliff! I love lamb. Them veggies compliment that lamb to a t!

(I was told by a chef that rare is good, medium is good, well done is good. Just like you would cook beef for your desired doneness).

 

[Bob Whitney]

That's a great cook.

 

[Jerome D.]

Cliff,

That is one beauty of a leg o' lamb! If there are any leftovers, I'll take a lamb sandwich made with a couple slices of your incredible looking bread.

 

[Bill Schultz]

Superb cook my friend, Lamb looks divine as dose the veggies and bread

 

[Barb D]

Cliff, everything looks fantastic. I'd take a large plate of food right now. Yes the bread does freeze well, make them and freeze them for later.

 

[Matt Rector]

Great looking leg my friend! That plated pic is fantastic.

 

[Nate Frost]

That looks great Cliff!

 

[Kevin L (NKY)]

Excellently done, I want a plate of that, the bread is great with this meal.