Cooking a leg of lamb on the rotisserie is a beautiful ... The next time you fire up your Weber Grill, consider taking your ...

Surprisingly, using ground lamb — which we formed into patties and grilled — was easy and came close to reproducing the texture of rotisserie lamb. A modified panade, or wet binder ...

Surprisingly, using ground lamb — which we formed into patties and grilled — was easy and came close to reproducing the texture of rotisserie lamb. A modified panade, or wet binder ...

Surprisingly, using ground lamb – which we formed into patties and grilled – was easy and came close to reproducing the texture of rotisserie lamb. A modified panade, or wet binder ...

Instead of our regular baked or rotisserie lamb that we have been serving for years, last year, we took it outside and made it on the grill. What we got was a tender, caramelized lamb roast ...

I’ve done legs of lamb, beef loins ... Because the meat you cook on the rotisserie is so much bigger than what you grill on a grate, it’s best to arrange the coals for indirect heat.

Surprisingly, using ground lamb -- which we formed into patties and grilled -- was easy and came close to reproducing the texture of rotisserie lamb. A modified panade, or wet binder, of pita ...