Greek Easter Rotisserie Leg of Lamb (Arni sti Souvla)

Ingredients

• 1 bone-in leg of lamb, approximately 7 lbs
• 8 cloves garlic, cut into thin slivers
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice (about 2 lemons)
• Zest of 2 lemons
• 2 tablespoons dried Greek oregano (rigani)
• 1 tablespoon fresh rosemary leaves, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon dried mint
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• 2 tablespoons Dijon mustard
• 1/4 cup dry red wine (such as Xinomavro or Cabernet Sauvignon)
• 2 sprigs fresh rosemary, for basting
• Additional lemon wedges, for serving
• Fresh oregano sprigs, for garnish

Instructions

1. 1

   Trim the leg of lamb of any excess fat, leaving a thin 1/4-inch layer for flavor and moisture. Using a sharp paring knife, make 20 to 25 deep slits (about 1 inch deep) all over the surface of the lamb, spacing them evenly across the top, bottom, and sides.

2. 2

   Insert a sliver of garlic deep into each slit. This will perfume the meat from the inside as it cooks.

3. 3

   In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, and red wine to form the marinade base.

4. 4

   In a separate small bowl, combine the dried oregano, rosemary, thyme, dried mint, ground cumin, ground cinnamon, ground allspice, kosher salt, black pepper, and red pepper flakes. Mix well to form the spice blend.

5. 5

   Add the spice blend to the liquid marinade and stir to combine into a thick paste. Rub this mixture all over the leg of lamb, pressing it into the slits and covering every surface thoroughly.

6. 6

   Place the seasoned lamb in a large dish or zip-lock bag. Cover and refrigerate for a minimum of 8 hours, ideally 24 hours, turning the lamb once halfway through marinating to ensure even flavor penetration.

7. 7

   Remove the lamb from the refrigerator 1 to 1.5 hours before cooking to allow it to come to room temperature. This ensures even cooking throughout the roast.

8. 8

   Set up your rotisserie grill for indirect heat. If using a charcoal rotisserie, arrange hot coals on both sides of the grill with a drip pan in the center beneath where the lamb will hang. If using a gas rotisserie, preheat with all burners on high, then turn off the center burners and leave the outer burners on, targeting a grill temperature of 325°F to 350°F (163°C to 177°C) at the grill level.

9. 9

   Carefully thread the leg of lamb onto the rotisserie spit, centering the meat as evenly as possible for balanced rotation. Secure tightly with the rotisserie forks and tines, ensuring the lamb is firmly fixed and will not wobble during rotation. Tie any loose flaps of meat with butcher's twine to create a compact, uniform shape.

10. 10

    Mount the spit on the rotisserie motor and start the rotation. Place the drip pan beneath the lamb to catch drippings. Close the grill lid. Maintain a steady grill ambient temperature of 325°F to 350°F (163°C to 177°C) throughout cooking.

11. 11

    Roast the lamb on the rotisserie for approximately 2 hours to 2 hours 30 minutes for a 7 lb leg. Avoid opening the grill frequently. The target internal temperature for medium-rare is 130°F to 135°F (54°C to 57°C) measured at the thickest part of the meat, away from the bone.

12. 12

    About 45 minutes into cooking, make a simple basting mixture by combining 2 tablespoons olive oil, 2 tablespoons lemon juice, and 1 teaspoon dried oregano. Using a rosemary sprig as a brush, baste the lamb every 30 minutes with this mixture to build a flavorful, golden crust.

13. 13

    Begin checking the internal temperature with an instant-read meat thermometer at the 1 hour and 45 minute mark. Insert the thermometer into the thickest part of the leg, avoiding the bone. Remove the lamb from the rotisserie when it reaches an internal temperature of 130°F to 133°F (54°C to 56°C), as it will continue to rise during resting.

14. 14

    Remove the spit from the rotisserie carefully using heat-resistant gloves. Slide the lamb off the spit onto a large cutting board or platter. Tent loosely with aluminum foil and allow the lamb to rest for 20 to 30 minutes. During this time, the internal temperature will rise to approximately 135°F (57°C), the ideal medium-rare finished temperature, and the juices will redistribute throughout the meat.

15. 15

    Remove the butcher's twine and carve the leg of lamb by first slicing parallel to the bone along the top to remove the large muscle sections, then carving each section into thin slices against the grain. Arrange on a warm serving platter.

16. 16

    Garnish with fresh oregano sprigs and lemon wedges. Drizzle any collected pan drippings over the sliced meat. Serve immediately alongside traditional Greek accompaniments such as tzatziki, roasted potatoes with lemon and oregano, Greek salad, and warm pita bread. Kali Orexi — Bon Appétit!

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