Lamb on a spit

Name: Lamb on a spit - Andrada K.
Ingredients: honey of approx. 10; 12 kg; For marinade: coarse salt; rosemary; oregano; thyme; ground pepper approx. 2 packets; olive oil approx. 500 ml; dry white wine approx. 2000 ml; yellow onion 4; 5 pieces; lemons 4; 5 pieces; bacon for stuffing; garlic approx. 2; 3 heads for stuffing; For filling: leek approx. 1000 g; red apples approx. 4; 5 pieces; oranges 2; 3 pieces; lemons 2; 3 pieces; mushrooms approx. 500 g; olives approx. 350 g; garlic 2; 3 cloves; iodized salt; freshly ground pepper; For basting liquid during baking: lemons approx. 4

Meat - Lamb on a spit by Andrada K. - Recipia

Roast Lamb - A Holiday Delicacy Preparation time: 3 days (marinating) Cooking time: 4-5 hours Number of servings: 10-15 people Roast lamb is an iconic recipe, often associated with holidays and family gatherings. This cooking method brings to life the aroma of traditions, providing a memorable feast for loved ones. In this recipe, I will share my and my husband's secrets, who takes care of the rough part, leaving me the pleasure of the details. Together, we transform each step into a unique and flavorful experience. Ingredients For the lamb: - Lamb of approx. 10-12 kg (choose a young lamb with tender meat) - Coarse salt (for rubbing) - Ground pepper (about 2 packets) - Smoked bacon (for stuffing) - Garlic (2-3 heads, for stuffing) For the marinade: - Rosemary (a few sprigs) - Oregano (a few sprigs) - Thyme (a few sprigs) - Olive oil (about 500 ml) - Dry white wine (about 2000 ml) - Yellow onion (4-5 pieces) - Lemons (4-5 pieces) For the filling: - Leeks (about 1000 g) - Red apples (4-5 pieces) - Oranges (2-3 pieces) - Lemons (2-3 pieces) - Mushrooms (about 500 g) - Olives (about 350 g) - Garlic (2-3 cloves) - Iodized salt and freshly ground pepper (to taste) For the basting liquid: - Lemons (4-5 pieces) - Oranges (6 pieces) - Olive oil (about 300 ml) - Dry red wine (about 2000 ml) - Oregano (to taste) - Iodized salt (to taste) For the basting brush: - Mint (4-5 sprigs) - Thyme (4-5 sprigs) - Basil (4-5 sprigs) Preparation Steps 1. Marinating the Lamb Marinating the lamb is essential for achieving tender and flavorful meat. Ensure the lamb is cleaned of organs and that the cut on the belly is as small as possible. Start by rubbing the meat with coarse salt and pepper, making sure to cover every corner of the lamb. This step not only helps with flavoring but also removes excess moisture. Practical tip: Use coarse salt, as it helps create a crispy crust, adding a unique texture to the dish. After rubbing the lamb, add a "dash" of wine or olive oil. This is a "family tradition" that, according to my father, helps tenderize the meat. 2. Stuffing the Lamb Next, you will stuff the lamb with smoked bacon and garlic. Cut the bacon into small pieces and just slightly crush the garlic. Place these ingredients in areas with thicker meat to allow the flavors to penetrate. 3. Preparing the Marinade In a large bowl, mix the olive oil, white wine, salt, pepper, and herbs. This marinade is essential for keeping the meat moist and flavorful during the cooking process. Pour the marinade over the lamb and ensure it is well covered. If the marinade does not fully cover the lamb, top it up with water. Suggestion: It is recommended to marinate the lamb about 3 days before the event for optimal results. 4. Preparing the Filling In a pan, add a little olive oil and sauté the leeks, mushrooms, and roughly chopped apples. Add the oranges, lemons, garlic, and olives, seasoning with salt, pepper, and spices to taste. Let the filling cool before stuffing the lamb. 5. Stuffing and Sewing the Lamb Stuff the lamb with the filling mixture, then sew the opening with kitchen twine or cotton thread. This step is essential for keeping the filling inside during cooking. 6. Preparing for Grilling Hanging the lamb on hooks is crucial for allowing excess marinade to drain. Ensure the lamb is well secured and ready for roasting. 7. Cooking the Lamb The lamb will roast for about 4-5 hours. Use wood to add flavor, but avoid charcoal to prevent a bitter taste. An important aspect is to constantly baste the lamb with the basting liquid to keep the meat moist and flavorful. If the mixture runs out, do not hesitate to prepare another batch. Caution: Check the lamb periodically to avoid burning. The desired color is a dark brown, but ensure the meat is well cooked to the bone. 8. Serving After 4-5 hours, when the lamb is cooked, turn off the heat and let it rest for a few minutes before serving. This will allow the juices to redistribute, resulting in juicier meat. Serve the lamb alongside a fresh salad and a portion of baked potatoes or mashed potatoes. A bottle of red wine would be the perfect accompaniment to this delicacy. Variations and Tips The lamb filling can vary according to preferences. Try adding nuts, raisins, or even dried apricots for a sweet-sour taste. You can also experiment with different herbs and spices to customize the flavor of the lamb. Nutritional Benefits Lamb is an excellent source of protein, vitamins, and minerals, providing a nutritious meal. Due to its content of healthy fats and antioxidants, lamb can contribute to a balanced diet, especially when accompanied by fresh vegetables and salads. Frequently Asked Questions 1. How can I tell if the lamb is cooked properly? Check the internal temperature of the meat with a cooking thermometer. The lamb meat should reach a temperature of 75°C. 2. Can I prepare the lamb a day in advance? It is better to prepare the lamb fresh, but if you want, you can marinate it a day in advance and cook it the next day. 3. What other recipes go well with roast lamb? Lamb pairs perfectly with a fresh vegetable salad, baked potatoes, and vegetable rice. Conclusion Preparing roast lamb is a special experience that requires time and passion. This recipe will not only impress guests but also bring beautiful memories to the family. Don't forget to enjoy each step and savor the final result! Bon appétit!

Category: Meat Author: Andrada K. Views: 2031 Date: 25.09.2024

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