- 3-pound boneless leg of lamb, butterflied
- 1/3 cup harissa (use more if your harissa is mild, or your heat tolerance is high)
- 5 cloves garlic, coarsely chopped
- ¼ cup mint, coarsely chopped
- ¼ cup cilantro, coarsely chopped
- Salt and pepper to taste
An hour before you're ready to cook, remove the lamb from the refrigerator. Remove the lamb from the marinade and toss the bag. Run the rotisserie rod through the lamb and fasten with the end pieces (you know how your rotisserie works). Light the rotisserie part of your grill and attach the rod with the lamb and close the grill cover. Check the lamb after about 30 minutes, it should be 135° for medium-rare. Remove from the heat and let it sit for about 15 minutes. Remove the rotisserie gear, slice, serve and enjoy!
My verdict: I knew I'd be sorry I waited so long to try this, and I was! It's delicious. I served it with some couscous and a mélange of sautéed summer squash. The only downside was that either our lamb was too small or the grill was too hot. We cooked it for about an hour and it ended up quite well done. However, it was still juicy and tender, just not as pink as I would have liked it. I made a version of Jeff's yogurt sauce (see below for recipe)and it was a wonderful accompaniment with the meal. If you should be so unfortunate as to not have a grill with a rotisserie (trade it in immediately!), don't tie up the lamb and just grill it flat, about 15-20 minutes a side.
- 2 cups Greek yogurt (or homemade)
- 2-3 good sized cloves garlic, grated or run through a garlic press
- Salt to taste
- 2 tablespoons cilantro, finely chopped
- 2 tablespoons mint, finely chopped
- ¾ cup cucumber, peeled, seeded and cut into 1/4" cubes