Lamb Leg Of Lamb On A Rotisserie

• leg of lamb
• 1 1/4 dry rub seasonings (your Favorite)
• My Rub
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/4 teaspoon cumin
• 1/2 teaspoon rosemary, ground
• 1/4 teaspoon thyme
• 1 teaspoon onion soup mix

1. Wash the lamb under cold water. With a sharp knife, cut slices in the fat all the way around the leg, being careful not to cut into the meat. Pat dry with a paper towel. Roll the leg in the rub or drizzle all around the leg.
2. Insert the skewer threw the leg length wise next to the bone. Tie the wider end with cotton string to keep tight on the skewer.
3. Cook on low or medium. I did the one pictured on medium for 1 hour and 45 minutes. I like mine medium or a little more done than most people. If you like it rare, I would cook it 1 hour, check the internal temp and go from there.

lamb, rub seasonings, my rub, pepper, garlic powder, onion powder, parsley, basil, oregano, cumin, rosemary, thyme, onion soup mix

Taken from www.food.com/recipe/lamb-leg-of-lamb-on-a-rotisserie-448110 (may not work)