Honey rotisserie leg of lamb
Honey rotisserie leg of lambPrint recipe
For the marinade
- 1 star anise
- 1 tsp fennel seeds
- 20g parsley leaves
- 2 tsp tarragon leaves
- 2 garlic cloves, peeled
- ½ tsp fennel pollen
- 50g olive oil
- 2 tsp fine salt
- 1 boned leg of lamb
- 50g honey
For the vegetables
- 2 bulbs of fennel
- 12 purple baby carrots
- 100g unsalted butter
Toast star anise and fennel seeds in a hot, dry pan until fragrant. Remove to cool slightly, then grind
to a fine powder using a pestle and mortar. In a blender add the parsley & tarragon, garlic cloves, star
anise and fennel seed powder and the fennel pollen. Blitz on low speed while slowly adding the olive
oil. Continue to mix until smooth. Season with salt.
Place the leg of lamb on a chopping board and open so that it is flat against the board. Rub the
marinade on all sides of the leg. Place in a container and cover. Place in the fridge for 24 hours.
Remove from the fridge and roll the leg back to form a log. Using butcher’s twine, tie the leg together.
Place the rod from the spit through the middle of the leg and fasten using the adjustable forks.
Set the charcoals in the tray of the HUB grill, following the instructions on the user’s manual and
press the lighting button on the front of the grill. Place the skewer back on the rotisserie poles that
have been previously placed on the highest setting, and press the rotisserie button also on the front
of the grill.
Continue to add coals throughout the 3-4-hour cooking time. Baste the leg of lamb with the honey.
Using a thermometer probe as well as an infrared thermometer gun, check that the temperature
reaches approximately 60C/140F on the outside of the meat while reaching 56C/132F in the core. This will be
achieved by moving the charcoal around during the cooking process.
Once the temperature has been reached, remove the leg of lamb from the rotisserie and cover with
aluminum foil. Allow to rest on a cooling rack over a tray for 30 minutes. During this time, the lamb
will continue to cook reaching a final temperature of approximately 60C/140F.
In the meantime, slice fennel top to bottom about 1cm thick and cut the carrots in half lengthways.
Reserve the fennel to be cooked on the grill. For the carrots, place them in a medium pan with butter
and cover with a lid. Cook over medium heat until the carrots are cooked but firmed to the touch.
White the leg of lamb is resting, place the cooked carrots and the fennel on the grill of the HUB and
cook until charred and cooked through. Glaze the carrots with some of the reserved cooking butter.
Place the vegetables on a serving platter and place the slices of the leg of lamb on top.