Easter Lamb Platter Recipe

Prepare marinade

In a bowl combine minced garlic, chopped rosemary, oregano, lemon zest, lemon juice, 200 ml olive oil, sea salt and cracked black pepper to form a loose marinade.

Score and rub

Pat the leg of lamb dry. Make shallow 2–3 cm incisions across the fat and flesh. Rub the marinade all over the lamb, forcing some into the incisions. Let rest uncovered in the fridge for 4–12 hours (overnight preferred) to absorb flavors; bring to near room temperature 1 hour before cooking.

Spit setup & cooking

Mount the leg securely on the spit. Preheat the spit/rotisserie to a moderate heat (indirect heat, ~160–180°C / 320–355°F). Roast for approximately 20–25 minutes per 500 g (for medium-rare to medium). For a 6 kg leg estimate 4–5 hours, but start checking internal temperature after 3.5 hours. Baste every 30–40 minutes with white wine or water to keep the exterior moist.

Internal temperature & finish

Cook to desired doneness: 55–58°C (131–136°F) for medium-rare, 60–63°C (140–145°F) for medium. When 5–7°C (9–13°F) below target, increase heat or move nearer to direct heat to crisp the outside for 10–15 minutes. Remove from spit and tent loosely with foil; rest for 20–30 minutes before carving to allow juices to redistribute.

Carve

Carve thin slices off the leg across the grain for serving on the platter. Reserve juices to spoon over sliced meat if desired.

Marinate cubes

In a bowl whisk together minced garlic, dried oregano, lemon juice, olive oil, yogurt (if using), salt and pepper. Add lamb cubes and toss to coat thoroughly. Marinate covered in the fridge for 1–3 hours (up to overnight).

Skewer

If using wooden skewers, soak them in water for 30 minutes. Thread meat onto skewers, leaving small gaps for heat circulation.

Grill

Preheat a grill or heavy skillet to high. Grill skewers 2–3 minutes per side for medium-rare to medium, rotating to form even char (total 8–10 minutes depending on thickness). Rest skewers 5 minutes before serving.

Mix sausage seasoning

In a large bowl combine ground lamb, minced garlic, harissa paste, smoked paprika, ground cumin, ground coriander, crushed fennel seeds, salt and pepper. Add 60 ml cold water and mix by hand until sticky and well combined (do not overwork).

Form sausages

If using casings, stuff the mixture into casings in approx 10–12 cm links and tie off. For skinless sausages, divide into 10–12 even portions and shape into logs about 10–12 cm long, pressing tightly so they hold shape.

Cook

Preheat grill or skillet to medium-high. Cook sausages 8–12 minutes turning regularly until evenly browned and internal temp reaches 70–72°C (158–162°F). For fuller flavor, finish over a medium-hot flame for a minute per side to char lightly. Rest 3–5 minutes before serving.

Prepare vegetables

Shave or thinly slice green and red cabbage and place in a large bowl. Add very thinly sliced red onion, chopped mint and parsley.

Make dressing & toss

Whisk together lemon juice, olive oil, honey (or sugar), salt and pepper. Pour over cabbage mixture and toss thoroughly to coat. Let sit 15–30 minutes at room temperature to soften slightly and meld flavors; toss again before serving.

Prepare cucumber

Grate the cucumber, then place in a clean towel or sieve and squeeze out as much liquid as possible to prevent a watery tzatziki.

Mix

In a bowl combine Greek yogurt, drained grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt and pepper. Stir until smooth. Taste and adjust salt/lemon as needed. Chill for at least 30 minutes to let flavors meld.

Warm pitas

Warm pita bread briefly in a hot oven (180°C / 350°F) for 5–7 minutes or heat on a skillet for 30–60 seconds per side until pliable and lightly charred.

Assemble platter

On a large serving platter arrange slices of spit-roast lamb, skewers of souvlaki, and merguez sausages. Place the shaved cabbage salad and a bowl of tzatziki on the platter. Add warm pita, lemon wedges, olive oil for drizzling, mint sprigs and a small dish of sumac or smoked paprika for sprinkling. Provide serving forks and tongs. Before serving, drizzle a little reserved lamb jus over sliced spit-roast lamb and offer extra lemon wedges.