Spiced rotisserie leg of lamb

Tags: bbq
Created: 2019/09/16
. 4 steps
2kg whole leg of lamb Rub meat with spices, and leave at least 1 hour out of the fridge to come to room temperature. Secure on rotisserie skewer. Preheat barbecue for indirect cooking at 180–200°C, cook until core reaches 60°C, approximately 75 minutes. Rest 10 minutes before serving.
spice rub
1 stick cinnamon, ground mix together
2 teaspoons ground cumin
2 teaspoons dried mint
1 star anise, ground
salt and pepper
2 teaspoons dark brown sugar
Boneless is fine, bone-in is better. When you bring the lamb home, remove the packaging straight away and leave it in a dish in the fridge.