Prep time: 25 minutes | Cook time: 1 hour 30 minutes | Serves 4 to 6
3 pounds (1.4 kg) leg of lamb, boned in
For the Marinade:
1 tablespoon lemon zest (about 1 lemon)
3 tablespoons lemon juice (about 1½ lemons)
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon fresh thyme
¼ cup fresh oregano
¼ cup olive oil
1 teaspoon ground black pepper
For the Herb Dressing:
1 tablespoon lemon juice (about ½ lemon)
¼ cup chopped fresh oregano
1 teaspoon fresh thyme
1 tablespoon olive oil
1 teaspoon sea salt
Ground black pepper, to taste

  1. Place lamb leg into a large resealable plastic bag. Combine the ingredients for the
    marinade in a small bowl. Stir to mix well.
  2. Pour the marinade over the lamb, making sure the meat is completely coated.
    Seal the bag and place in the refrigerator. Marinate for 4 to 6 hours before
    grilling.
  3. Remove the lamb leg from the marinade. Using the rotisserie spit, push through
    the lamb leg and attach the rotisserie forks.
  4. If desired, place aluminum foil onto the drip pan. (It makes for easier clean-up!)
  5. Select the ROAST function and preheat MAXX to 350ºF (180ºC). Press
    ROTATE button and set time to 1 hour 30 minutes.
  6. Once preheated, place the prepared lamb leg with rotisserie spit into the oven.
    Baste with marinade for every 30 minutes.
  7. Meanwhile, combine the ingredients for the herb dressing in a bowl. Stir to mix
    well.
  8. 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.
  9. Cover lightly with aluminum foil for 8 to 10 minutes.
  10. Carve the leg and arrange on a platter,. Drizzle with herb dressing. Serve
    immediately.