Rotisserie Boneless Leg of Lamb w/ Rosemary Garlic Marinade

Was given a Ronco Showtime Jr Rotisserie.  Slightly used but everything was there and it was in the original box (except without the user manual) so I can't complain too much.  Was told that if I didn't like it I could give it away.  Wiped it down a bit and went to work.

Ingredients:

1 boneless leg of lamb, butterflied (Costco has good quality lamb for VERY reasonable prices)

6 cloves garlic, minced
1 T chopped fresh rosemary
1/2 c extra virgin olive oil
juice from one large lemon
2 t Kosher salt
1 t freshly ground black pepper
1 t fresh lemon zest

Whisk together marinade ingredients and put in a one gallon plastic ziplock bag.

Add leg of lamb and squish around to completely cover.

Marinate at room temperature for one hour.  Notice the spelling difference between "marinade - the noun" and "marinate - the verb".

Roll lamb as tightly as possible  and tie with butcher's twine.

Install into rotisserie and cook until internal temperature is 145°F (about 13 to 15 minutes per pound).  Now, having said that, I don't recommend that you cook it that much.  I did mine and it came out a bit well done.  I'd probably go no more than 125°F.

I also read something recently that recommended basting at 30 minute intervals.  Might be a good use for the leftover marinade so I'll try that next time.

This was delicious except for the whole "too well done" thing.  Next up, Jerusalem Lamb Shawarma, which I have roasted in the oven but not cooked on the rotisserie.  (Just checked and this recipe hasn't been added so I'll probably put both up at the same time).