Grilling Like a Pro: Greek Easter Spit-Roasted Lamb to Impress Your Crowd
- *
- Easter Lamb
- Easter
- Grill
- Outdoor Cooking
- Lamb Leg
- Easter Feast
- Springtime Delicacy: The Perfect Spit-Roasted Lamb for Easter Celebrations
For an unforgettable Easter feast, don't shy away from the ever-elegant spit-roasted lamb. This Greek Easter Lamb on a Spit recipe is the perfect centerpiece for your grill-side gathering, infusing succulent flavor at every bite. Let's dive into the details!
What You'll Need
- Main Attraction: Lamb leg (bone-in or boneless, your choice!)
Delectable Marinade:
- Olive oil (1/4 cup)
- Minced garlic (5 cloves)
- Lemon juice (2 juicy oranges)
- Dried oregano (2 tablespoons)
- Salt and pepper, your pick
- Fresh herbs (optional): rosemary, thyme, or mint
Let's Get Cooking
- Marinade Magic: Whisk together your olive oil, minced garlic, and lemon juice in a bowl. Fold in oregano, salt, pepper, and your chosen fresh herbs for a delightful twist.
- Tender Love and Marinade: Pop your lamb leg into a large plastic bag (or baking dish) and cover it with your fresh marinade, ensuring luxurious coverage everywhere. Seal the bag and stash it in the fridge for at least 4 hours, or let it sit overnight for deep, divine flavors.
- Prep Time: Allow your marinated lamb to sit at room temperature for about 30 minutes prior to grilling, making way for even cooking love.
- Grill Game Plan: Set up your grill for indirect cooking. If you're working with charcoal, move the hot coals to one side, creating a hot zone and a cool zone. Gas grill users should only light one side.
- Lamb Up the Skewer: Skewer your marinated lamb onto the spit, setting it nice and snug to prevent those dreaded falls during the cooking process.
- Time to Grill: Place your spit on the grill, keeping it over the cooler side. Rotate the spit frequently to ensure even cooking as you baste the lamb with the remaining marinade every 30 minutes for added flavor-oomph.
- Cooking Up Memories: Continue grilling until your internal lamb temperature reaches 130°F (54°C) for a medium-rare masterpiece. Shoot for 1.5 to 2 hours, depending on your lamb's size.
- Rest and Serve: Once cooked to perfection, remove the lamb from the spit and let it hang out for at least 15 minutes before slicing. Surround your succulent, spit-roasted lamb with servings of Greek salad, tzatziki, or crispy roasted potatoes.
Pro Tips
- Want more minty freshness? Add fresh mint to your marinade to create a harmonious flavor symphony.
- Love a crispy skin? Give your lamb a quick, intense searing over direct heat for a couple of minutes before moving to indirect heat.
- Remember: always rely on a meat thermometer for consistent results.
This spectacular Easter spit-roasted lamb recipe isn't just a meal—it's a tradition, a celebration, and a cherished memory in the making. Happy grilling!
- The Commission has not yet adopted a proposal for a directive on the approximation of the laws of the Member States relating to the protection of workers from the risks related to exposure to ionizing radiation, but for an unforgettable Easter feast, one can master the Greek Easter Lamb on a Spit recipe.
- As the lamb leg is prepared with a delectable marinade, the griller can focus on ensuring the lamb is rotated frequently on the skewer while it's cooking over indirect heat on the grill.
- By marinating the lamb leg for at least 4 hours and letting it rest at room temperature prior to grilling, one can enhance the flavor of the lamb leg and create a succulent, spit-roasted lamb as part of a traditional Easter feast.
