Greek-style Rotisserie Leg of Lamb Roast with Lemony Roast Potatoes

Instructions

• Mix 1 tsp kosher salt and all other marinade ingredients (except the lamb) in a small bowl.
• Place the lamb in a large resealable plastic bag or shallow baking dish and pour in the marinade. Seal or cover and marinate in the refrigerator for 2 hours, turning occasionally.
• Remove the lamb from the fridge and tie it into a roll with kitchen twine, every two inches. Allow it to rest at room temperature while preparing everything else.
• While the lamb is marinating, mix the potatoes and all the potato seasoning ingredients together in a metal or foil pan that will fit under the lamb on the rotisserie.
• Before turning on the grill, add the rotisserie motor to the bracket and test the rotisserie spit and motor. Adjust to center the lamb on the grill.
  Before lighting your coals, place the rotisserie ring on the bowl of the kettle and test the rotisserie spit and motor. Adjust to center the lamb on the grill.
  Before turning on the grill, set up and test the rotisserie spit and motor. Adjust to center the lamb on the grill.
• Remove the center grill grates from the grill, and prepare the grill for Indirect Medium Heat cooking, 375°–425°F. Preheat for 15 minutes.
  Prepare the grill for Indirect Medium Heat cooking, 375°–425°F.
  Set the grill to 400°F. Preheat for 15 minutes and brush the grill grates clean.
• Secure lamb on rotisserie spit. Place the pan of potatoes on top of the Flavorizer bars over the unlit burners and beneath the lamb.
  Remove the lamb from the marinade (don’t worry about cleaning it off - leave all the delicious garlic and herbs on!) and lightly sprinkle all surfaces with the remaining 1 tsp kosher salt. Tie the roast with butcher’s twine at 2” intervals to slightly compress and even the roast.
  Remove the lamb from the marinade (don’t worry about cleaning it off - leave all the delicious garlic and herbs on!) and lightly sprinkle all surfaces with the remaining 1 tsp kosher salt. Tie the roast with butcher’s twine at 2” intervals to slightly compress and even the roast.
• Remove the lamb from the marinade (don’t worry about cleaning it off - leave all the delicious garlic and herbs on!) and lightly sprinkle all surfaces with the remaining 1 tsp kosher salt. Tie the roast with butcher’s twine at 2” intervals to slightly compress and even the roast.
  Secure the lamb in the middle of the rotisserie spit. Put the spit in place, place the pan of potatoes under the roast, and turn on the rotisserie.
  Secure the lamb in the middle of the rotisserie spit. Put the spit in place, place the pan of potatoes under the roast, and turn on the rotisserie.
• Secure the lamb in the middle of the rotisserie spit. Put the spit in place, place the pan of potatoes under the roast, on top of the Flavorizer bars and turn on the rotisserie.
  Roast for 30 minutes. Give the potatoes a stir and roast for another 15 minutes.
  Roast for 30 minutes. Give the potatoes a stir and roast for another 15 minutes.
• Roast for 30 minutes. Give the potatoes a stir and roast for another 15 minutes.
  After 45 minutes, check the temperature of the lamb. Continue roasting until the lamb is well-browned and an instant-read thermometer registers 125 F in the thickest part of the roast. This will give you a medium rare lamb - if you prefer your lamb more cooked, continue to 130 F for medium or 140 F for medium well.
  After 45 minutes, check the temperature of the lamb. Continue roasting until the lamb is well-browned and an instant-read thermometer registers 125 F in the thickest part of the roast. This will give you a medium rare lamb - if you prefer your lamb more cooked, continue to 130 F for medium or 140 F for medium well.
• After 45 minutes, check the temperature of the lamb. Continue roasting until the lamb is well-browned and an instant-read thermometer registers 125 F in the thickest part of the roast. This will give you a medium rare lamb - if you prefer your lamb more cooked, continue to 130 F for medium or 140 F for medium well.
  When the lamb is at your preferred doneness, remove it from the rotisserie, place on a large platter or tray, and tent with foil.
  When the lamb is at your preferred doneness, remove it from the rotisserie, place on a large platter or tray, and tent with foil.
• When the lamb is at your preferred doneness, remove it from the rotisserie, place on a large platter or tray, and tent with foil.
  Check the potatoes to make sure they are cooked through. If not, continue cooking until they are fully tender. When the potatoes are done, remove them from the grill and cover with foil to keep warm.
  Check the potatoes to make sure they are cooked through. If not, continue cooking until they are fully tender. When the potatoes are done, remove them from the grill and cover with foil to keep warm.
• Check the potatoes to make sure they are cooked through. If not, continue cooking until they are fully tender. When the potatoes are done, remove them from the grill and cover with foil to keep warm.
  Rest the lamb for 15 minutes before serving with the roast potatoes.
  Rest the lamb for 15 minutes before serving with the roast potatoes.
• Rest the lamb for 15 minutes before serving with the roast potatoes.