Lamb spit roast with Greek lemon potatoes

Prep: 25 mins

Cook: 1 hr 50 mins

Serves 4-6

Ingredients

1.5-2kg boneless lamb shoulder

1 tsp sea-salt flakes

4 garlic cloves, crushed

1 tsp caraway seeds, toasted

Zest and juice of 1 large lemon

1 tbsp finely chopped rosemary, plus 3 sprigs, tied with string, and extra sprigs to garnish

1 tbsp olive oil

Ground black pepper, to season

1 tsp celery salt

Mixed green salad, yoghurt and lemon wedges, to serve

Greek lemon potatoes

¼ cup olive oil

Zest and juice of 1 lemon

1 tsp sea-salt flakes

1 tbsp finely chopped oregano

1½ tsp lemon pepper

1½ tsp garlic powder

150g feta cheese, crumbled, to serve

Chopped parsley, to garnish

Method

1. Light the charcoal in the spit roaster and wait until it is just covered with ash. Set up the coal for indirect heat by pushing to each side of drum, then set grate on top and a drip pan in centre.

2. Lay boneless lamb shoulder, fat side down, on a board; open up flat. Mix salt, garlic, caraway seeds, lemon zest, rosemary and half of the oil in a bowl. Season with pepper and mix well. Rub evenly on the inside of lamb.

3.Roll up boneless lamb shoulder tightly and tie with string at 3cm intervals. Combine remaining oil and celery salt in a small bowl. Spread on outside of lamb. Thread boneless lamb shoulder onto rotisserie skewer and secure in place in the spit roaster with the prongs. Place over preheated coals, turn on rotisserie and cook lamb for 30-40 minutes, until browned on the outside.

4. Add lemon juice to tray of drippings and mix well. Use tied rosemary as a brush to baste lamb with drippings every 10 minutes. Cook for a further 45 minutes to 1 hour, until internal temperature reaches 60-68̊C for medium-rare to medium.

Tip: The internal temperature continues to rise during resting.

5. Meanwhile, to make Greek lemon potatoes, put wedges in a large saucepan, cover with cold water then boil on high heat for 3 minutes until almost soft. Drain well; cool. Mix oil, lemon zest, salt, oregano, lemon pepper and garlic powder in a bowl. Toss potatoes to coat.

6. Cook Greek lemon potatoes on preheated grill for 8-10 mins, turning, until charred and crisp. Baste with marinade as they cook. Remove potatoes from the grill and squeeze over lemon juice. Sprinkle with feta and parsley; serve immediately.

Tip. The Greek lemon potatoes can be arranged around the lamb on the grill to cook. 

7. Using tongs or heat-resistant gloves, carefully remove boneless lamb shoulder from rotisserie. Rest for 10 minutes before carving. Garnish with extra rosemary sprigs and serve with salad, yoghurt and lemon wedges.

Tip. You can cook rotisserie-style on a gas barbecue using a kit. Remove the grates where the boneless lamb shoulder will turn and put a drip tray directly under the lamb. Turn on the outer burners to medium heat and cook lamb over indirect heat. Cooking with the hood closed assists with heat distribution.

Keep in mind…

• Follow manufacturer’s instructions for setting up and using your barbecue or spit roaster. Position it on a flat and clear, well-ventilated space outdoors and never leave a lit appliance unattended.
• Before using a gas barbecue, check the gas hose – do not use if it is crushed, kinked or cracked – and also that your LPG cylinder is in date.
• Check with your local fire service about using barbecues or spit roasters during restrictions such as fire bans.
• Keep children and pets away from barbecues, spit roasters and gas cylinders, and put matches and lighters out of children’s reach.

Looking for more lamb recipes?

Check out these smoky lamb and peach kebabs.

Photo credit: Alamy.