Greek-Style Rotisserie Boneless Leg Of Lamb

Open leg of lamb to expose the \"boned\" side. Dry leg with paper towel. Brush entire leg with olive oil.

Rub Cavender\'s into entire surface of leg. Rub garlic into the exposed surface of the boneless leg.

Strip rosemary sprigs and spread leaves along exposed surface of boneless leg. Layer exposed half with feta cheese. Pat cheese into surface of the leg. Sprinkle with lemon juice.

Roll leg like a jelly roll and tie with cooking string. Sprinkle any remaining Cavender\'s over the leg.

Put on a rotisserie and cook until meat reaches 135 degrees F, or about 75 minutes. (Or roast at 350 degrees F until temp is 135 degrees F and let rest 15 minutes.) Let rest for 15 minutes.

Serve with whatever you like--fresh steamed veggies. Juices make a wonderful gravy.