Directions
If you do not have a rotisserie, this can also made in the oven, on a grill; I’ve even made this in a small pizza oven. But a rotisserie will constantly redistribute the juices keeping the meat moist and eliminating dry/overcooked spots.
Combine the shallots, garlic, jalapeño, oregano, lemon juice & zest, olive oil, salt & pepper in a gallon-size zip-top bag. Add the lamb, turning to coat and refrigerate at least 3 hours or preferably overnight.
Remove cooking grates and place foil lined drip pan underneath the center of the rotisserie spit. Preheat the rear infrared burner (if you have one) and the 2 side burners.
Mount lamb on spit, or use as basket as I do, center & balance it and place on the grill.
Cook on high for 20-25 minutes, I prefer medium rare so I pull it off at 128°-130°, a thermometer should read 135° after resting; medium, 140°; medium-well, 145°).
Let stand 5 minutes before cutting. If desired, serve with fresh oregano and lemon slices.
Ingredients
2 shallots, minced
2-4 cloves garlic, minced
1 jalapeño pepper, seeded and minced (optional)
2-4 tablespoons chopped fresh oregano, plus more for topping
Juice and zest of 1 lemon
1/2 cup extra-virgin olive oil
Kosher salt & fresh ground pepper
1 rack of lamb, 1.5 - 2 pounds