Prep time: 25 minutes | Cook time: 1 hour 30 hours | Serves 6 to 8
1 (5-pound / 2.3-kg) leg of lamb, bone-in, fat trimmed, rinsed and drained
For the Marinade:
¼ cup dry red wine
1 large shallot, roughly chopped
4 garlic cloves, peeled and roughly chopped
5 large sage leaves
Juice of 1 lemon
2 teaspoons Worcestershire sauce
½ teaspoon allspice
¾ cup fresh mint leaves
3 tablespoons fresh rosemary
¹⁄₃ cup beef stock
½ teaspoon coriander powder
2 teaspoons brown sugar
½ teaspoon cayenne pepper
½ cup olive oil
2 teaspoons salt
1 teaspoon black pepper
For the Baste:
1 cup beef stock
¼ cup marinade mixture
Garnish: salt and black pepper

  1. Combine the marinade ingredients in a large bowl. Stir to mix well. Remove ¼
    cup of the marinade and set aside.
  2. Apply remaining marinade onto lamb leg. Place the lamb leg into a baking dish,
    cover and refrigerate for 1 to 2 hours.
  3. Combine the ingredients for the baste in a small bowl. Stir to mix well. Set aside
    until ready to use.
  4. Using the rotisserie spit, push through the lamb leg and attach the rotisserie forks.
  5. If desired, place aluminum foil onto the drip pan. (It makes for easier clean-up!)
  6. Select the ROAST function and preheat MAXX to 350ºF (180ºC). Press
    ROTATE button and set time to 1 hour 30 minutes.
  7. Once preheated, place the prepared lamb leg with rotisserie spit into the oven.
  8. After the first 30 minutes of cooking, apply the baste over the lamb leg for every
    20 minutes.
  9. When cooking is complete, remove the lamb leg using the rotisserie handle and,
    using hot pads or gloves, carefully remove the lamb leg from the spit.
  10. Carve and serve.