Rotisseried Leg of Lamb with Lemon and Butter


Preparation info
  • Serves


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By Steven Raichlen

Published 1998

  • About

Lamb is the preferred meat of the Greeks—especially at Easter. It’s hard to imagine an Easter celebration in Athens (not to mention in Chicago, Boston, or Astoria, New York), without a fire pit where whole lambs are spit roasted to the color of mahogany and the crispness of cellophane. This recipe calls for a butterflied leg of lamb, which can easily be cooked on a backyard barbecue grill. The turning motion of a rotisserie will give you the best results, but you can also cook the lamb over