Spiced rotisserie leg of lamb

Created: 2019/09/16

Edited: 2022/12/19

Dobbies. 4 steps

2kg whole leg of lamb		Rub meat with spices, and leave at least 1 hour out of the fridge to come to room temperature. Secure on rotisserie skewer.	Preheat barbecue for indirect cooking at 180–200°C, cook until core reaches 60°C, approximately 75 minutes. Rest 10 minutes before serving.
spice rub
1 stick cinnamon, ground	mix together
2 teaspoons ground cumin
2 teaspoons dried mint
1 star anise, ground
salt and pepper
2 teaspoons dark brown sugar

Boneless is fine, bone-in is better. When you bring the lamb home, remove the packaging straight away and leave it in a dish in the fridge.

Some more details on timing. In at t=0. Out at t=2hr, cooking at a low ambient temperature of around 115°C, reaching a peak internal temperature of 58°C; adjust the cooking temperature or time to reach this peak. In again at t=2hr10, after heating the barbecue as hot as possible. Out at t=2hr25. Rest until t=2hr55.