Rotisserie Leg of Lamb with a Pistachio Crust


First, my thanks goes out to Grilling Companion for this recipe, it’s a doozy.  Seriously, do this thing, and do it as soon as possible.  I’ve had lamb a number of ways, but this has got to be one of my absolute favorites. Give it a shot.

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Use These…
  • Boneless leg of lamb,  about 4.5  lbs
  • 1 1/2 cup Dijon mustard
  • 6 tablespoons red wine
  • 6 cloves of garlic, minced
  • 2 teaspoon chopped fresh rosemary (I use kitchen scissors)
  • 1 teaspoon ground pepper1 cup chopped pistachios

 

Do This…

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Try to get a leg that’s already deboned, cuz deboning these things is a job in itself. Rinse the lamb and dry it off.

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Skewer the lamb and make sure it’s secure.  Let the lamb rest and start to come up to room temperature as you prepare the other ingredients.

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In a large bowl, add the Dijon mustard, red wine, garlic, rosemary, and pepper and mix thoroughly.  Divide the mixture in half and set aside one half.

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Slather the lamb in the mustard mix.

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Prepare your grill for the rotisserie.  I remove the grates to give more clearance.  Heat the grill on high.  Once nice and hot stick the skewer with the lamb on the grill and start the rotisserie.  Reslather any of the mixture from the initial slathering that ran off the lamb (hopefully you had a plate under the lamb).

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With an open lid, roast on high for 10 to 15 minutes until you have a golden brown crust on the lamb.

After the lamb has a nice crust on it turn off your center burners, but make sure the grill will still get to somewhere between 300 and 325 degrees F. The temp is important, but you have to make sure there’s no direct heat beneath the lamb.  If you have charcoal, you’ll need to rearrange the coals so they are not directly under the lamb.

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Add a disposable aluminum pan under the lamb, with just enough water to cover the bottom of the pan.  The pan will catch drippings and prevent flareups, regulate the temperature and will help keep the meat moist.

As usual, the amount of time you have to cook the lamb will vary greatly depending on the size of the lamb, your grill, and numerous other factors.  Mine took about 2 hours (about 1/2 hour per pound @ 325° F).  When the internal temperature gets to 145° F (for medium rare), carefully remove the pan of water.

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Slather the lamb with the remaining mustard.  Rearrange the grill heat to place heat directly beneath the lamb.  We want to get the crust back on the lamb.  After about a minute, add the chopped pistachios.

IMG_20150405_200642_1Cook for another 10 minutes or until the crust is brown and crispy.

Take all that deliciousness off the grill and let it rest for bit.  Remember not to carve it up until everyone is ready to eat.  Lamb has a tendency to cool down fairly fast once it’s carved.

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Rotisserie Leg of Lamb with a Pistachio Crust

Use These…
  • Boneless leg of lamb,  about 4.5  lbs
  • 1 1/2 cup Dijon mustard
  • 6 tablespoons red wine
  • 6 cloves of garlic, minced
  • 2 teaspoon chopped fresh rosemary (I use kitchen scissors)
  • 1 teaspoon ground pepper1 cup chopped pistachios
image_19
Do This…

 

  1. Try to get a leg that’s already deboned, cuz deboning these things is a job in itself. Rinse the lamb and dry it off.
  2. Skewer the lamb and make sure it’s secure.  Let the lamb rest and start to come up to room temperature as you prepare the other ingredients.
  3. In a large bowl, add the Dijon mustard, red wine, garlic, rosemary, and pepper and mix thoroughly.  Divide the mixture in half and set aside one half.
  4. Slather the lamb in the mustard mix.
  5. Prepare your grill for the rotisserie.  I remove the grates to give more clearance.  Heat the grill on high.  Once nice and hot stick the skewer with the lamb on the grill and start the rotisserie.  Reslather any of the mixture from the initial slathering that ran off the lamb (hopefully you had a plate under the lamb).
  6. With an open lid, roast on high for 10 to 15 minutes until you have a golden brown crust on the lamb.
  7. After the lamb has a nice crust on it turn off your center burners, but make sure the grill will still get to somewhere between 300 and 325 degrees F. The temp is important, but you have to make sure there’s no direct heat beneath the lamb.  If you have charcoal, you’ll need to rearrange the coals so they are not directly under the lamb.
  8. Add a disposable aluminum 9 x 12 pan of water under the lamb, with just enough water to cover the bottom of the pan.  The pan will catch drippings and prevent flareups, regulate the temperature and will help keep the meat moist.
  9. As usual, the amount of time you have to cook the lamb will vary greatly depending on the size of the lamb, your grill, and numerous other factors.  Mine took about 2 hours (about 1/2 hour per pound @ 325° F).  When the internal temperature gets to 145° F (for medium rare), carefully remove the pan of water.
  10. Slather the lamb with the remaining mustard.  Rearrange the grill heat to place heat directly beneath the lamb.  We want to get the crust back on the lamb.  After about a minute, add the chopped pistachios.
  11. Cook for another 10 minutes or until the crust is brown and crispy.
  12. Take all that deliciousness off the grill and let it rest for bit.  Remember not to carve it up until everyone is ready to eat.  Lamb has a tendency to cool down fairly fast once it’s carved.

 

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