A whole lamb barbecue, also known as a “spit-roasted lamb,” is a classic and impressive dish for a special occasion or outdoor gathering. It requires some time and effort but is sure to be a crowd-pleaser. Here’s a basic recipe to get you started:
Ingredients:
For the Marinade:
– 1 whole lamb (approximately 30-40 pounds)
– 2 cups olive oil
– 1 cup lemon juice
– 8 cloves garlic, minced
– 2 tablespoons dried oregano
– 2 tablespoons dried rosemary
– 2 tablespoons dried thyme
– Salt and pepper to taste
For Basting Sauce:
– 1 cup olive oil
– 1/4 cup lemon juice
– 4 cloves garlic, minced
– 1 tablespoon dried oregano
– 1 tablespoon dried rosemary
– 1 tablespoon dried thyme
– Salt and pepper to taste
Instructions:
1. Prepare the Lamb:
– Ensure the lamb is properly cleaned and trimmed. Remove any excess fat and the internal organs.
– Season the inside of the lamb with salt, pepper, and some of the dried herbs.
2. Prepare the Marinade:
– In a large bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried rosemary, dried thyme, salt, and pepper. This will be the marinade for the lamb.
3. Marinate the Lamb:
– Place the lamb in a large, shallow container or a food-grade plastic bag.
– Pour the marinade over the lamb, making sure it’s evenly coated.
– Seal the container or bag and refrigerate for at least 12 hours or overnight. Turn the lamb occasionally to ensure it’s evenly marinated.
4. Prepare the Basting Sauce:
– In a separate bowl, combine the basting sauce ingredients: olive oil, lemon juice, minced garlic, dried oregano, dried rosemary, dried thyme, salt, and pepper. Set this sauce aside for basting while cooking.
5. Set Up the Spit Roaster:
– If you have a spit roaster, follow the manufacturer’s instructions to set it up. Ensure the lamb is securely fastened onto the spit.
6. Cook the Lamb:
– Preheat your grill or barbecue to a medium-low heat, around 275-300°F (135-150°C).
– Place the lamb on the spit and start the rotisserie.
– Close the grill lid and let the lamb cook slowly for several hours, usually around 4-5 hours or until the internal temperature reaches 160°F (71°C) for medium-rare. Cooking times may vary based on the size of the lamb and the grill’s temperature.
7. Baste the Lamb:
– During the cooking process, baste the lamb with the prepared basting sauce every 30 minutes or so to keep it moist and flavorful.
8. Rest and Serve:
– Once the lamb reaches the desired internal temperature, remove it from the spit and let it rest for about 20-30 minutes before carving.
– Carve the lamb into serving portions and serve with your favorite side dishes, such as roasted vegetables, tzatziki sauce, pita bread, and Greek salad.
Enjoy your juicy whole lamb barbecue! It’s a labor of love, but the delicious results are worth it for a special occasion.
