Greek lamb rotisserie/grill methods (recipe)
| Greek lamb rotisserie/grill methods (recipe) | |
|---|---|
| Name | Greek lamb rotisserie/grill methods |
| Ingredients | Leg of lamb • Lemons • Juice and zest of • Olive oil • Garlic cloves • Thyme • Oregano • Rosemary • Bay leaf |
| Cooktime (in hours) | 1.333333333 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 1.833333333 |
| Keto friendliness | Keto friendly |
| Calories | 273.1 |
| Fat | 19.8 |
| Protein | 21.2 |
| Carbohydrate | 1.6 |
| Fiber | 0.1 |
| Net carbohydrates | 1.5 |
| Sugar | 0.3 |
| Saturated fat | 7.2 |
| Cholesterol (mg) | 76 |
| Sodium | 65.1 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Greek lamb rotisserie/grill methods (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Greek lamb rotisserie/grill methods (recipe) image(external)
Recipe instructions
- Cut excess fat from leg of lamb.
- Combine all marinade ingredients in a bowl or baking dish large enough to accommodate the lamb and mix well. Message marinade into lamb making sure it is in everywhere. Cover and refrigerate overnight, turning often.
- Remove from refrigerator to allow it to reach room temperature about 30 minutes.
- Preheat grill.
- Re-roll leg into a roast very tightly and tie.
- Place lamb on middle of the rotisserie skewer making sure it is balanced and secure.
- Reduce temperature to low. Cook for 2 hours brushing with remaining marinade every 1/2 hour.
- When the middle of the meat reaches a temperature of about 145 degrees remove from grill.
- Let a leg of lamb rest for 20 minutes before you start carving it up. This will even out the temperature, make sure it s completely done and allow the juices to flow back into the meat.
- Carve the meat, starting from the thick end and work our way down to the shank.
- Alternate 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. Turn every 5 minutes to sear the surface evenly. On the rotisserie you won t have to worry about this. Grill over this direct heat for about 15 minutes then move to indirect grilling and cut the temperature down to a medium heat. Watch for flare-ups during the direct grilling phase. The leg of lamb will need about 20 minutes per pound to cook so plan accordingly
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Food tags
Meat, Greek, European, Very Low Carbs, High Protein, Spring, Summer, Savory,
Greek lamb rotisserie/grill methods (recipe) details
Time:
Prep Time in Hours and Mins:1H50M
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Contributors: Prab R. Tumpati, MD
