Alright, let’s be real. It’s 2025, it’s Spring and If you haven’t summoned the BBQ from out of the garden shed yet, you really are letting the side down. However, redemption lies ahead and if you can pull this one off - especially for Easter - all will be saved.
Now, we are counting on the fact that you have a rotisserie attachment for your grill here, as this is the way to go for even cooking without the constant attention required in traditional spit roasting. The motor slowly rotates the meat, ensuring an even cook while you focus on other important matters. Like cracking open a cold one.
However, if you don’t and need to go stone-age, a rudimentary set up with wood over an open pit would work just as well. Just so long as you don’t have the wood too close to the fire. Oak, Ash or Green Hazel is a good shout in the construction.
But you might just find buying a ready-assembled kit the easier option.
Whatever you decide (and given what is already at stake) nothing says “I’ve got my life together” quite like roasting a whole leg of lamb on a spit.
Ingredients - serves 4 to 6 people
1.5kg lamb leg
50 ml olive oil
Several garlic cloves (peeled and crushed)
Fresh bay leaves, thyme, and rosemary sprigs
Juice of 1/2 lemon
Herb basting brush (use up the rest of the bay, thyme and rosemary to construct)
Maldon Salt & freshly cracked black pepper
Pinch of cayenne pepper
Method:
1. Prepare the Lamb: Start by rubbing the leg of lamb with about 2 tablespoons of olive oil and the crushed garlic. Press the fresh herbs (bay leaves, thyme, and rosemary) into the lamb, ensuring they stick to the meat. Let the lamb marinate in the fridge overnight for maximum flavour.
2. Bring to Room Temperature: Remove the lamb from the refrigerator 2 hours before cooking to bring it to room temperature. This helps ensure even cooking.
3. Make the Basting Mixture: In a bowl, mix the juice of half a lemon with 4 tablespoons of olive oil, salt, freshly cracked black pepper, and a pinch of cayenne pepper. Discard the garlic and herbs from the lamb, but save any juices and oils from the marinating dish and add them to the basting mixture.
4. Grill the Lamb: Place the marinated lamb leg on a spit and begin cooking over a medium heat charcoal grill. Remember, always invest in decent, sustainably sourced charcoal!
5. Baste and Cook: After about 15 minutes, start basting the lamb regularly using your herb "brush". Ensure the basting mixture is evenly applied to all surfaces of the lamb as it turns on the spit. Keep the fire going by adding fresh wood or charcoal for a steady bed of hot embers.
6. Adjust Cooking Time: After 30 minutes of cooking, move the lamb away from the direct heat to prevent burning and allow it to cook more evenly.
7. Rest the Lamb: After approximately 2 hours of cooking, remove the lamb from the grill and place it on a platter. Cover lightly with foil and allow it to rest for 10-15 minutes. This step ensures the juices redistribute, making the meat tender and juicy.
8. Carve and Serve: To carve, grip the heel of the lamb with a towel or napkin for stability. Using a sharp carving knife, slice at an angle along the bone, starting with the more rounded side of the meat. Continue carving the thinner sections and small pieces near the shank. Serve each guest a slice with the rich carving juices spooned onto their plate for extra flavour.
9. Suggestions: Serve with roasted waxy potatoes and fresh mint.
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