This flavorful, spice crusted roast is sure to be simple yet exotic.
1 leg of lamb (5-6 lbs 2-3 kilo's) FOR STUFFING: 5 cloves of garlic, finely chopped 3 Tablespoons of minced parsley (45 ml) FOR RUBBING: 1 Tablespoon of ground cumin (15 ml) 2 teaspoons of paprika (9 ml) 2 teaspoons ground black pepper (9 ml) 1 ½ teaspoons ground coriander (7 ml) ½ teaspoon cayenne pepper (1.5 ml) ½ cup chopped fresh parsley (120 ml) 6 Tablespoons olive oil (90 ml) ¼ cup lemon juice (60 ml) 2 Tablespoons finely minced garlic (30 ml)
1) Combine the garlic and parsley. Cut slits into the leg of lamb and stuff this mixture into those slits. 2) Combine the remaining ingredients into a paste. Rub this paste all over the exterior of the lamb. Place the lamb into a pan and cover it in the cooler for at least four hours, preferably overnight. 3) Preheat the Rotisserie with the Bottom and middle- medium , Top - low. 4) Place the leg of lamb into the proper “basket style” accessory, and roast it in the rotisserie in the top position for 90 to 120 minutes, depending on desired level of doneness. (Pull the lamb just before it reaches the level you are trying to obtain, accounting for carry over cooking) 5) Remove the lamb from the Rotisserie and allow it to rest before slicing. (OPTIONAL: You can pull the roast out of the Rotisserie 20 degrees before you reach your desired doneness, and then place it into an Alto Shaam holding cabinet to pull through to the desired temperature. Set the holding cabinet to about 10 degrees above your desired internal temperature.)