Marinated Weber Rotisserie Roast Beef

Marinated Weber Rotisserie Roast Beef

INGREDIENTS

• 1 4 to 5 pound/1.8 to 2.2 kg eye round of beef
• 3 cups/715 mL white wine
• 2 onions, sliced
• 3/4 cup/180 mL olive oil
• 3-4 cloves garlic, minced
• 2 tablespoons/30 mL unsalted butter
• 1 tablespoon/15 mL coarse salt (kosher or sea salt)
• 1 tablespoon/15 mL coarse ground black pepper
• 1 teaspoon/5 mL fresh rosemary, finely chopped
• 1 teaspoon/5 mL celery seeds
• 1 teaspoon/5 mL fresh thyme leaves
• 1 teaspoon/5 mL dried sage

PREPARATION

Combine wine, oil, garlic and herbs together. Place beef roast, onions in a large resealable bag. Pour marinade mixture over top and seal. Refrigerate for up to one day. Preheat grill. Place roast on rotisserie spit making sure to get it as balanced as you can. Secure tightly and place on grill over a high heat. Reduce heat, or move coals away from roast after 15 minutes. Continue cooking until done, about 1 hour 30 minutes.

Meanwhile pour 2 cups of the marinade into a saucepan. Bring to a boil, reduce heat to medium and simmer for 3-4 minutes, stirring often. Remove from heat and add butter. Baste roast with mixture every 30 minutes during the cooking time. Enjoy!

Herb and Red Wine Rotisserie Leg of Lamb

Herb and Red Wine Rotisserie Leg of Lamb

INGREDIENTS

• 1  bone in leg of lamb, about 5-7 pounds/2-3 grams

For Marinade:

• 1/2 cup/120 mL olive oil
• 1/3 cup/80 mL beef or vegetable stock
• 3/4 cup/180 mL fresh mint leaves
• 1/4 cup/60 mL dry red wine
• juice of 1 lemon
• 3 tablespoons/45 mL fresh rosemary
• 1 large shallot, roughly chopped
• 5 large leaves of sage
• 4 cloves garlic, peeled and roughly chopped
• 2 teaspoons/10 mL Worcestershire sauce
• 2 teaspoons/10 mL salt
• 2 teaspoons/10 mL brown sugar
• 1 teaspoon/5 mL black pepper
• 1/2 teaspoon/2.5 mL coriander powder
• 1/2 teaspoon/2.5 mL allspice
• 1/2 teaspoon/2.5 mL cayenne pepper (use less or omit if preferred)

For baste:

• 1 cup/240 mL beef or vegetable stock
• 1/4 cup/60 mL marinade mixture
• dash of salt and black pepper

PREPARATION

Cut away and excess fat from lamb leg.  Rise and pat dry.

Combine marinade ingredients in food processor.  Remove 1/4 cup/60 mL and set aside.  Apply remaining marinade liberally onto lamb leg.  Place into a deep dish, cover and refrigerate for 1-2 hours.  Meanwhile, prepare baste.  You can use some of this mixture to inject directly into the lamb prior to cooking.

Preheat grill for medium heat. This is best done with a drip pan underneath the lamb to prevent drippings from causing a flare-up.

Putting a bone in leg of lamb on a rotisserie skewer can be a little challenging. A long thin knife or large metal skewer can be used to make a hole by starting at the bone end and working it though the thickest part of the leg. It is important to try to find the center to balance the leg of lamb on the rotisserie rod. Secure with the rotisserie forks tightly. It might be necessary to tie the leg with kitchen twine. (see rotisserie cooking for more information).

Place the leg of lamb on grill, making sure it is properly centered and able to turn freely. Place drip pan under and add several cups of water to the pan. Keep grill on medium to medium high heat. Water in pan should not boil. If the grill has a rotisserie burner use that only. If the grill doesn't have a rotisserie burner, but has more than two main burners use the burners on either side for indirect grilling.

Grill lamb leg for  about 20 to 30 minutes per pound. Check temperature in the thickest part of the meat, avoiding the bone.

Once lamb has reached and internal temperature above 145 degrees F/65 degrees C (or high if desired) remove from heat and tent with aluminum foil for 10 -12 minutes.  Carve and serve. Enjoy!