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.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
Rest
Remove lamb from spit and rest off heat 15 minutes before carving. Potatoes should be finished by this time.
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.