4 Lb boneless leg of lamb
1 Tbsp minced garlic
1 Tbsp olive oil
zest from 2 medium lemons
1 Tbsp smoked paprika
2 tsp ground coriander
2 tsp ground cumin
4 tsp koser salt divided
2 fennel bulbs,fronds discarded quartered thru the root
1 medium red onion,ends trimmed quartered
1/2 cup pitted kalmata olives (optional)
1 hr before cooking
remove any twine from the lamb. lay flat on a cutting board fat side down.
in a small bowl mix the garlic,zest,oil and 2 tsp salt
press into the lamb and spread evenly
roll the lamb into a tight cylinder and use the twine to tie it up
in another small bowl mix the paprika,cumin,salt and coriander
rub the spice mixture into the lamb evenly
at cooking time
preheat the grill (i turn the outside burners on. my grill has a rotisserie burner so i turn that on to.
heat the grill to 350-400 degrees
place the lamb onto your rotisserie spit.
Line a baking sheet with foil.
spread the onion,fennel and olives using onto the sheet
start the spit and slide the veggie tray under the lamb to catch any juices on the veggies
cook 1- 1 1/2 hours until an instant read thermometer reads 140
remove from the spit and let rest 10 minutes before slicing