Memsahib's Rotisserie Leg of Lamb

May 15, 2015

Memsahib's rotisserie lamb

Juicy Memsahib's Rotisserie Leg of Lamb is all we need ;P ....

You'd be shaking your head in disbelieve... if I tell you that we have just started using our rotisserie kit on the barbecue after 3 years.... 3 years, it was kept in the garage... 3 years of laziness to learn how to use one!!!!
It finally came out of its resting place...
Can you imagine... we wasted 3 years of seriously good food :(

What get us started?
Seeing photos of juicy, succulent food cooked using rotisserie on my Instagram feed ;P

Yoghurt rice
Memsahib's rotisserie lamb recipe

Thanks to The Food of India cookbook, I find that this Memsahib's rotisserie leg of lamb is the tastiest.
This is my second time using the same recipe, and my first cooking on rotisserie.
If you don't have rotisserie kit... no worries, its do-able in an oven too, and that was how it was done initially :D

and serve this delicious, juicy Memsahib's lamb... with yoghurt rice and raita.
I swear by this leg of lamb that you will not stop after the first serve ;P 

Succulent slices of  Memsahib's rotisserie lamb

Memsahib's Rotisserie Leg of Lamb

Adapted from The Food Of India
Serve 6

1.2 kg leg of lamb

1 teaspoon cardamom seeds
1 red onion - roughly chopped
3 cloves of garlic - roughly chopped
2 cm ginger - roughly chopped
3 green chillies - seeded
2 teaspoon cumin seeds
1/2 teaspoon cloves
1.5 tablespoon lemon juice
175ml plain yoghurt

Almond coating
5 tablespoon almond meal
1 tablespoon dark brown sugar
100ml plain yoghurt
red food colouring

Marinate lamb
  1. grind cardamom, cumin seeds, cloves in spice grinder. 
  2. Put onion, garlic, ginger and chillies into food processor and processed into a paste. 
  3. Add ground spices, onion paste, yoghurt and lemon juice into a bowl, mix well. 
  4. Coat the lamb thickly. 
  5. Place in zip-lock bag and refrigerate overnight.

Almond coating
mix almond meal with yoghurt, sugar and red food colouring into a smooth paste. 

Fire up Rotisserie
  1. Fire up the rotisserie (I am using bbq). 
  2. Take leg of lamb out from the fridge few hours before cooking. 
  3. Set the lamb on the rotisserie set. 
  4. Coat generously with almond meal mix. 
  5. Cook for 1 1/2 hours on medium heat, or until cook. 
  6. Leave it to rest for 15 minutes. 
  7. Slice and serve immediately with yoghurt rice.
Yoghurt Rice

2 cups of basmati rice -soaked with salt for 20 minutes
100ml plain yoghurt
Water add on left over lamb marinate, total liquid should be 650ml
1 teaspoon cumin seeds
1 red onion - diced
a pinch of saffron
salt to taste
  1. Wash and strain basmati rice. 
  2. Salute onion in 2 tablespoon of canola oil until golden in colour. 
  3. Add cumin seeds. 
  4. Place basmati rice in rice cooker. 
  5. In a jug, mix yoghurt, water and left over lamb juice. 
  6. Pour yoghurt mix into rice cooker. 
  7. Add sautéed onion. 
  8. Add salt.
  9. Add a pinch of saffron. 
  10. Cook as per rice cooker's manufacturer instruction.


  1. A scrumptious meal! So many great flavours going on in there.



  2. Well, I don't even own a bbq :-) This looks droolworthy and great shots, Lisa.