the Ingredients
For the Lamb
Special Equipment
- Rotisserie
- Griddle
- Drip Pan
Instructions
A beautifully spiced rotisserie lamb, paired with crispy Hasselback potatoes and charred gem lettuce, creating the perfect balance of smoky, tender meat, crispy textures, and fresh, grilled greens.
- In a bowl, mix the cinnamon, star anise, cumin, dried mint, salt, pepper, and sugar.
- Add the minced garlic, chopped chili, and 3-4 tbsp olive oil, stirring to form a paste.
- Rub the mixture all over the lamb and marinate for at least 1 hour (preferably 2 hours).
- Place a potato between two wooden spoons and slice thinly (⅔ of the way down), leaving the base intact.
- In a bowl, mix melted butter, olive oil, garlic, salt, and pepper.
- Brush the potatoes generously with the mixture, ensuring it drips into the slices.
- Prepare the barbecue for indirect heat at 180-200°C. If using a charcoal barbecue, light ⅔ of a Weber® Rapidfire® Chimney Starter with briquettes.
- Secure the lamb on the rotisserie spit, fastening with the forked prongs. (Optional: Skewer whole onions, peppers, or tomatoes on the spit alongside the meat.)
- Attach the rotisserie spit to the motor, place it onto the barbecue, and cover with the lid.
- Cook for 30-40 minutes, or until the lamb reaches a core temperature of 60°C.
- Remove from the heat and rest for 10 minutes before thinly slicing.
- Place the prepared potatoes in a foil tray and place over indirect heat.
- Cook for 40 minutes, basting with more butter mixture every 10 minutes.
- If desired, sprinkle with fresh rosemary or thyme before serving.
- Preheat the BBQ griddle or direct grill over medium-high heat.
- Drizzle the baby gem halves with olive oil, salt, and pepper.
- Place them cut-side down on the grill and cook for 2-3 minutes until slightly charred.
- Remove from the heat, drizzle with lemon juice, and sprinkle with Parmesan (if using).
- Arrange the sliced lamb on a serving platter.
- Place the crispy Hasselback potatoes alongside.
- Finish with the grilled gem lettuce, adding a final drizzle of lemon juice.
- Serve immediately and enjoy the perfect balance of smoky, spiced lamb, crispy potatoes, and fresh greens.
In the Kitchen
Prepare the Lamb Marinade
Prepare the Hasselback Potatoes
At the Barbecue
Cook the Lamb on the Rotisserie
Cook the Hasselback Potatoes
Grill the Gem Lettuce
Assembly & Serving
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
