COOK IT.
Thoroughly salt and pepper the lamb leg on all sides and allow it to sit for at least 40 minutes.
Wash then zest one of the grapefruits and juice half of it. Add the juice of the grapefruit to a blender or chopper and add in a few cloves of garlic (use the bits from the tops of the heads you are using later), ½ of the zest, at least ⅓ of the rosemary and thyme (off the stem and rough chopped), drizzle in the oil.
Remove the cooking grids on one side and place a smoker box, packet, or tube, filled with oak or cedar wood chips or chunks over a burner. Preheat your gas grill, using the rear or bottom burners to 450°F (232°C), and set the burner with the smoke wood to the lowest setting. Alternatively, use your charcoal grill with rotisserie. Ignite a load of charcoal in a concentrated pile directly below where the meat will sit. Preheat to 450°F (232°C).
Thread the lamb onto the spit rod and balance it.
Prepare a drip tray with ⅓ of a bundle of rosemary and thyme, and 2 heads of garlic, halved and placed cut-side-down. Add about 2 cups of stock.
Cook the lamb using high heat for about 10 minutes, until it has a lovely crust. Start basting right away and continue until about 15 minutes before your cook ends.
Once a crust has formed, turn down the heat, use the rear burner, or rake the coals so that they are spread out, reducing the grill temperature to 325°F (163°C). Cook for around 45 minutes, until the lamb hits an internal temperature of 130°F (57°C) – for medium/medium-rare.
Remove the lamb and rest it for at least 10 to 15 minutes before serving and slicing.
While the leg of lamb is resting, add 3 tbsp. butter and 3 tbsp. flour to a saucepan over medium-low heat. Cook the flour mixture down until it begins to darken. Squeeze out the roasted garlic cloves and add them with the drip pan’s contents, and whatever is left of the baste. Use a blender or immersion blender to liquify and mix everything. Add the garlic mixture, then add the stock, and finally add the wine, bringing the mixture to a simmer until thickened to your preferred gravy consistency. Strain through a mesh sieve if necessary, and keep warm until you are ready to serve.
Pair this with your favorite seasonal sides. Roasted or mashed potatoes are always a good call, and serve with the roasted garlic and red wine gravy.
A good wine to cook with is one that you would serve with the meal. That is why we suggest a Bordeaux Blend like Graves or St. Emilion which will favor flavors of dried fruit and leather that complement the slightly gamey flavor of the meat. If you would prefer a beer, try an amber or a brown ale where the strength and maltiness will stand up to the strong taste of the lamb.
Bring the flavors of the season to your table with this stunning Rotisserie Smoked Lamb . Whether you lean toward the fresh, citrusy gremolata or the comforting depth of red wine gravy, this dish is guaranteed to impress. Fire up the grill, gather your friends and family, and enjoy an unforgettable meal! What are you grilling on the BBQ for Easter Dinner? Share your Easter menu, holiday BBQ recipes, ideas, and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!