Spit-Roasted Leg of Lamb

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2 1⁄2 hours 8 Servings Print RecipeEmail Recipe


1 leg of lamb (about 4 1/2 pounds)
1⁄2cupbottled steak sauce
1tablespoonvegetable oil
1teaspoonworcestershire sauce
1teaspoonground anise seeds
1clovegarlic (minced)
1⁄2teaspoondried thyme (crumbled)


Heat oven to 400°.

Roast lamb on spit of oven rotisserie 30 minutes. If your oven does not have a rotisserie, roast lamb on rack in roasting pan, turning 3 or 4 times during roasting period.

Stir remaining ingredients in small bowl until smooth. Continue roasting lamb, brushing with sauce every 15 minutes, until instant reading thermometer inserted into thickest part of lamb away from bone registers 135° for rare, about one hour longer. Increase cooking time if you desire meat more well done.

Remove lamb to carving board; let stand 15 minutes before serving. Carve meat against the grain into thin slices.

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