Prep Time:	12 hrs.
Cook Time:	1 1/2-2 hrs.

Ingredients:

• 3-4 lb leg of lamb (boneless)
• 1/4 cu lemon juice, zest of
• 1/4 cu olive oil
• 6 garlic cloves, minced
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp rosemary
• 1/2 - 1 tsp salt
• 1/2 - 1 tsp pepper

1. Remove the excess fat from the lamb.
2. Combine all the marinade ingredients together in a small bowl. Brush the lamb all over with the marinade, cover, and refrigerate overnight, turning often.
3. Remove from refrigerator to allow to reach room temperature, about 30 min.
4. Prepare a gas or charcoal grill for rotisserie cooking low heat (or according to the instructions for your grill). Set up the drip pan under the center of the spit.
   • Alternative cooking method: start by grilling the leg over a medium high direct heat to sear the surface. This will give the meat a crusty surface and add texture. Grill over direct heat for 10-15 min, then move to indirect grilling or cut temperature down to medium. The leg of lamb will need about 15-20 min per pound to cook. You can finish off with high heat the last 5-10 min.
5. Place the lamb on the spit and secure it with the clamps, reserve marinade. Attach the spit to the rotisserie mechanism, cover the grill, and cook the lamb basting with remaining marinade every 1/2 hour for bout 2 hrs or until the meat registers 130-140 F.
6. When the lamb is cooked, transfer to a carving board or large platter and let rest for 20 mins.