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Roasted Rotisserie Lamb Recipe [Greek-Style Rotisserie Lamb]
  • 1 butterflied boneless leg of lamb , 4 to 5 lbs, trimmed of excess fat
  • butcher’s twine or rotisserie bands
  • disposable foil pan (for grilling)
  • 1 gallon size zip-top bag
  • subheading: For the Marinade:
  • 6 cloves garlic , minced
  • 1 tablespoons finely chopped fresh rosemary
  • ½ cup extra-virgin olive oil
  • ¼ cup (4 tbsp) fresh lemon juice
  • 2 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon fresh lemon zest
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