Chef Eric Gephart visits All Things Barbecue, once again, to share his preparation of Leg of Lamb, rotisserie style on the Kamado Joe Joetisserie in the Big Joe grill, and brings it all together for some fantastic lamb tacos!
Leg of Lamb
- 1 (7 lb) bone-in leg of lamb
- 6 cloves garlic, sliced
- 6 pieces sliced fresh ginger
Cape Town Sauce/Marinade:
- 1/2 cup Worcestershire sauce
- 1/2 cup soy sauce
- 1/2 cup light brown sugar
- 6 tbsp dijon mustard
- 4 tbsp chinese mustard
- 6 tbsp Lemon Juice, Fresh squeezed
- 6 tbsp Oil
- 6 cloves garlic, chopped
- 2 tbsp ginger, chopped
- 1/2 tbsp Kosher salt
- 1/2 tbsp black pepper
- 2 sprigs Rosemary, for a basting brush
To make the Cape Town Sauce/Marinade, combine all ingredients in a sauce pot, except the salt and pepper. Over medium heat, warm the sauce to dissolve the brown sugar. Simmer for 5 minutes. Season with salt and pepper. Let cool.
With a sharp paring knife, cut small slits about 1/2” deep around the leg. Stud the meat with the slices of ginger and garlic. Using half of the sauce, marinate the leg of lamb for 3 hours.
You might also enjoy: Tacos al Pastor
Remove the leg of lamb from the marinade and thread onto the skewer, balancing the weight evenly.
With the rosemary sprigs, baste with the remaining marinade every 30 minutes, as the leg cooks.
Roast until the lamb reaches an internal temp of 135ºF, about 2 hours.
Once internal temperature is met, take the roast off the grill and let rest for 15 minutes. (carry over cooking will bring the roast to nearly 145ºF-150ºF)
Slice thin, across the grain.