Greek-style lamb on a willow
12 servings
180 minutes
Greek-style lamb on a spit is a celebration of the flavors and traditions of Mediterranean cuisine. This ancient recipe, widely popular in Greece, symbolizes the unity of family and friends around the fire. The tender meat infused with the aromas of fresh lemon, olive oil, and fragrant herbs gains a unique flavor through slow roasting over coals. It is covered with a golden, crispy crust on the outside while remaining juicy and tender inside. The dish is perfect for special occasions as its preparation requires patience and skill. In Greece, it is often served with light salads, roasted vegetables, and homemade bread, accompanied by aromatic red wine. This recipe embodies Greek hospitality and the art of enjoying life among loved ones.
1
While the coals are burning (1kg of coals for 1kg of meat), the lamb, cleaned of its entrails, is rubbed with a mixture of salt and pepper both inside and out. After that, the lamb is generously sprinkled with lemon juice.
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 4 pieces
2
I skewer the lamb in such a way that the spit runs parallel to the spine. I pierce the wire under the upper ribs and in the muscles of the hind legs and tie it to the spit. I also bind the limbs with wire.
3
The spit is placed on supports 60-70 cm away from the hot coals.
4
The oil is mixed with the juice of the remaining lemons, oregano, and thyme. The carcass is brushed occasionally while rotating the spit. The coals are arranged so that most are under the front part and the hind legs. A lamb weighing 8 kg is roasted for no more than 4 hours. During this time, the carcass gradually lowers over the coals to 30-40 cm.
- Olive oil: 200 ml
- Lemon: 4 pieces
- Dried oregano: 2 teaspoons
- Thyme: 50 g