Greek · Dinner
Whole Roast Lamb on the Spit
A whole lamb slow-roasted on a charcoal spit until the skin is crackling and the meat falls from the bone.
$$$
30 minsPrep
240 minsCook
270 minsTotal
HardLevel
Nutrition per serving
890Calories
68gProtein
52gFat
28gCarbs
2gSugar
4gFiber
1240mgSodium
215mgChol
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Instructions
1
Prep
Combine 30ml olive oil, 20ml lemon juice, 2 minced garlic cloves, 0.75 tbsp oregano, 0.75 tsp thyme, 0.75 tbsp salt, and 0.25 tbsp pepper into a marinade bowl. Rub generously over the 1.2–1.5kg lamb inside and out, pushing under the skin. Tuck 1 rosemary sprig into the cavity. Secure lamb firmly onto spit rod with butcher's wire.
2
Char
Prepare charcoal and burn 30 minutes until glowing white-hot. Position lamb over coals and begin rotating the spit at a steady pace. Baste with remaining marinade every 20–30 minutes. Roast 1.5–2 hours until skin is deeply golden, crackling, and meat at thickest leg reads 75°C on a meat thermometer.
3
While lamb cooks, Roast
Toss 250g potato wedges with 1 tbsp olive oil, 1 tbsp lemon juice, 0.25 tsp oregano, and 0.25 tsp salt. Roast in oven at 200°C for 30–35 minutes until golden and crisp, turning halfway.
4
Rest
Remove lamb from spit and rest off heat 15 minutes before carving. Potatoes should be finished by this time.
5
Plate
Carve lamb at the table. Arrange carved lamb with roast potatoes and 75g tzatziki on serving plates. Serve family-style.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 whole lamb (1.2–1.5 kg)
- 30ml (2 tbsp) extra virgin olive oil
- 20ml (1 tbsp + 1 tsp) lemon juice
- 2 garlic cloves
- 0.75 tbsp dried oregano
- 0.75 tsp dried thyme
- 0.75 tbsp sea salt
- 0.25 tbsp black pepper
- 1 sprig fresh rosemary
- 250g (8.8 oz) waxy potatoes
- 0.5 tbsp extra virgin olive oil
- 0.5 tbsp lemon juice
- 0.25 tsp dried oregano
- 0.25 tsp sea salt
- 75g (2.6 oz) tzatziki