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Lamb on the Joetisserie


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I didn't intend on this being part of the March challenge as I haven't yet participated, but here it goes. I have had the Joetisserie for a few months now and am always looking for a reason to use it. Since it's the time of year lamb is grilled, braised, smoked, etc. I've seen several post and decided to give it a try on the spit. 

 

Picked up a 4 lb leg of lamb as Costco and followed a marinade recipe online:

 

https://www.food.com/recipe/greek-lamb-rotisserie-grill-methods-229788

 

Ingredients for the marinade are:

 

3 to 4 tablespoon lemons, juice and zest of
1⁄4 cup olive oil
6 garlic cloves, minced
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon rosemary
1 bay leaf
salt and pepper

 

I marinaded overnight and then set it up on the Joe for around 2 hours until the internal temp was 135. Since it was thicker in the middle the internal temps weren't consistent but it worked well because I like mine more on the rare side and the wife likes hers a little more done.

 

All in all I was very happy with the experience and will be adding lamb to my rotation. B)

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37 minutes ago, ckreef said:

That is a really tasty looking lamb spin. Glad you put forth the effort to enter it. Great entry. 

 

 

12 hours ago, daninpd said:

That looks like a great cook.  That edge to edge pink lamb...I am all over that.

Thank you for the compliments. Haven't had lamb since I was much younger so it was also a chance to see how my palate has matured. :)

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Very nice cook, and I like your marinade and rub. Lemon or orange zest really helps to make roast lamb pop with bright flavor. Rosemary, thyme, and Oregano, are Med staples, and  in my humble opinion it is an absolute impossibility to add too much garlic to lamb. When I do shanks I add 18 to 20 cloves to my bean mixture. Garlic and lamb are like PBJ, made to be together. Wonderful cook.  A little Spanish smoked paprika is very nice addition to your mix as well. Fine Job, Sir.

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Wow, that looks tasty! I love lamb and I'm still waiting for my Big Joe to arrive, but I might buy a Joetisserie sooner rather than later after seeing that...:wub:

  

On 3/31/2020 at 9:31 AM, keeperovdeflame said:

Very nice cook, and I like your marinade and rub. Lemon or orange zest really helps to make roast lamb pop with bright flavor. Rosemary, thyme, and Oregano, are Med staples

 

@keeperovdeflame - I'm also a fan of mint in lamb marinades and mint jelly on roast leg of lamb.

 

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