Stuffed Boneless Rotisserie Leg of Lamb

A classic lamb recipe that’s guaranteed to please. Remember, when roasting lamb, it’s important not to over-cook it. Lamb has a delicious flavor and is naturally tender. For best results make sure it’s still a little pink inside.

1 boneless leg of lamb approximately 4 lbs

Stuffing:

Small can artichoke hearts
1/4 cup sun-dried tomatoes
1 roasted red pepper
6 pitted kalamata olives pitted and sliced in halves
4 cloves roasted garlic

Marinade:

3 tbsp plain yogurt
2 tsp ground tumeric
1 tsp ground cardamon
1 tsp fresh grated ginger
1 tsp smoked paprika
2 cloves garlic minced
salt and pepper to taste

Method:

Trim off excess fat and make diagonal slits on outside of lamb. Incorporate all ingredients for stuffing together in a bowl and then spread evenly to inside of lamb. Tie firmly together with butchers twine. Apply marinade to outside of lamb ensuring not to miss the slits. Refrigerate 1hour. Insert rotisserie spit and preheat BBQ to low heat. Roast approximately 2 hours or until temperature on an instant read thermometer reads 60 degrees C . With remaining marinade baste every 20 minutes. When finished remove lamb leg from spit and rest 10 minutes before slicing.