Lamb Shawarma on the rotisserie

From the NY Times cooking blog, I did this on a countertop rotisserie that friend's gave me, it was incredible.

Marinade

2 t black peppercorns
5 cloves
1/2 t cardamom pods
1/4 t fenugreek seeds
1 t fennel seeds
1 T cumin seeds
1 star anise
1/2 cinnamon stick

Dry roast in a small cast iron pan until they begin to pop.

Add:

1 T grated nutmeg (about a half a nut if you are grating your own)
1/4 t ground ginger
1 T sweet paprika

Toss for a few seconds, transfer to a spice grinder (a well cleaned out coffee grinder will work fine), and grind to a powder.

Add:

1 T dried sumac
3/4 T kosher salt
3 inch piece ginger, peeled and grated
3 garlic cloves, peeled and minced or crushed
3/4 cup chopped cilantro (leaves and stems is fine)
4 T fresh squeezed lemon juice
1/2 cup peanut oil

Stir it all together.

I used a boneless leg for this since it's going to be in the rotisserie.

Rub marinade all over the leg and then tie it up thoroughly with butcher twine.  You don't want it falling off the rotisserie because it isn't secure.

Rest overnight in the fridge.

Fire up the rotisserie and follow it's directions.  Cook to an internal temperature of about 125° for medium rare, up to 145°F for well done.  DO NOT cook it to 160 which the little chart on some thermometers recommends.  It will be dry and horrible.

Let it rest for about fifteen minutes with a sheet of foil over it, then slice and serve.  I like this with Rosemary Potatoes (cook small red potatoes, quartered with some rosemary, garlic, and butter in a sealed foil packet for about an hour)