Slow roasted leg of lamb

BY: ANDREA ALDEN

The rotisserie spit is probably one of the best accessories for a grill. A leg of lamb roasted on a rotisserie is a succulent affair. Mixed spices, roasted garlic oil and a little patience contributed to an unforgettable family meal. PRO TIP: Remove the grill grates and flame guard inserts and place the Napoleon charcoal pan and smoker insert on the burners. Use some charcoal and smoking chips to give the leg of lamb a delicious charcoal flavor.

• 1 boneless leg of lamb, 680 g+
• 3 tbsp roasted garlic oil
• 1 tbsp thyme
• 1 tbsp fennel seeds
• 1 tsp rosemary
• 1/2 tbsp peppercorns
• 2 tsp coarse salt
• 2 tsp sage
• 1 tsp onion powder
• 2 cups liquid, beef or lamb broth, red wine, beer or water

1. Preheat the rear burner to the highest setting, to around 230°C.
2. Roast the thyme, fennel, rosemary and peppercorns in a small, dry pan until fragrant. About three minutes at low to medium temperature. Grind spices with a mortar and pestle and then add salt, sage and onion powder and grind everything together.
3. Cut the fat on the leg of lamb crosswise. Brush the entire leg of lamb with roasted garlic oil, then sprinkle the spices generously over it and press it into the fat slits.
4. Skewer the leg of lamb and balance the rotisserie. For instructions, see our video on using the rotisserie. Place the rotisserie spit in the spit holders and switch on the motor. Place a drip tray with 2 cups of liquid under the rotisserie with the lamb.
5. Roast the leg of lamb at the highest level for 10 to 15 minutes or until a nice crust forms. Turn the grill down to around 180°C and roast for a further two hours or until a meat thermometer registers 60°C, which corresponds to the doneness level of medium rare.
6. Remove the leg of lamb from the grill. To do this, use heat-resistant gloves from the PRO series from Napoleon. Remove the skewer stick and rotisserie skewers from the leg of lamb and then let them rest. It is important to avoid that the leg of lamb continues to cook due to the residual heat.
7. Prepare gravy: Use liquid from the drip tray together with any vegetable liquid. Add 1/4 cup butter to a pan. Melt over low heat and add 1/4 cup flour. Simmer for 2 minutes and then slowly add the liquid from the drip tray, vegetable stock and the juice that has come out of the resting leg of lamb. Add about 1/4 cup of liquid at a time and stir thoroughly. Stop adding liquid once the sauce coats a spoon but is still thick and dripping slowly. If the sauce has become too liquid, let it simmer until it thickens again.
8. Cut the leg of lamb and serve with your favorite vegetables, potatoes and sauce.

This leg of lamb was delicious, juicy and perfect. Just the thing after a day of house cleaning in the fall. It was a cool and damp day, with light rain, but as the family gathered around the table at dusk and the delicious smell of roasted lamb, a cozy atmosphere immediately emerged. What is your favorite fall family meal?

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