Stout and Honey Mustard Rotisserie Lamb leg
This leg of lamb is marinated in a tasty combination of honey, mustard and beer. I use stout because it has a great bitter flavor that really adds to the lamb. Choose a good quality oatmeal stout for a milder flavor.
- 1 5-7 pound lamb leg (bone-in or partial bone-in)
- 1 aluminum drip pan
- for marinade:
- 2 cups beef or vegetable broth
- 1 cup stout
- 1/3 cup honey
- 1/4 cup Dijon mustard
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 1 1/2 tablespoons coarse salt
- 2 teaspoons dried oregano
- 1 1/2 teaspoons fresh thyme
- 11/2 teaspoons coarse black pepper
- 1 tablespoon olive oil
- In a medium saucepan, heat oil. Add chopped shallot and cook on medium low heat for 2-3 minutes until they begin to turn translucent. Add garlic and cook for 30 seconds, stirring often. Increase heat to high and add remaining ingredients. Bring to a high simmer, reduce heat to low and simmer for 5-6 minutes. Remove from heat and let cool for 20 minutes. Divide mixture in half. One half for marinating and the other for basting. Store the latter in an air tight container in the refrigerator until ready to use.
- Trim off excess fat and make diagonal slits on both sides of lamb leg. Apply half of the marinade all over lamb leg, avoiding the bone. Make sure marinade has gotten in to the diagonal slits. Cover with plastic wrap and refrigerate for 4-8 hours.
- Preheat grill and skewer lamb securely on rotisserie rod. This might take some work especially with a bone in lamb leg, just make sure it is well balanced. Place onto grill with drip pan underneath. Fill pan with 1-2 cups of warm water. Grill lamb for 1 1/2 to 2 hours over medium low heat.
- Reheat reserved baste in microwave (about 1 to 1 1/2 minutes). Baste lamb every 10-15 minutes after the first 30 minutes of cook time.
- Once lamb has reached desired doneness (145 degrees F. for rare, 155 for medium rare, 165 for medium,170 for well done), remove lamb from grill, cover with aluminum foil and let rest for 10 minutes before slicing.
Image by: Sabrina Baksh