Spit Roast Lamb Recipe

Prepare the lamb

Remove the lamb from the refrigerator 1–2 hours before cooking to come toward room temperature. Pat dry with paper towels. Using a sharp knife, score the fat in a crisscross pattern and make a few small slits into the meat to allow marinade to penetrate.

Make the marinade

In a bowl combine 1/4 cup olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, 60 ml lemon juice, smoked paprika, ground cumin, ground coriander, cracked black pepper and 3 tablespoons sea salt. Whisk until a paste forms.

Marinate the lamb

Rub the marinade all over the lamb, pressing it into the scored fat and into the slits. If possible, gently loosen the skin/fat and push some marinade close to the meat. Transfer to a tray, cover, and refrigerate for 4–24 hours. Bring back to room temperature about 1–2 hours before roasting.

Skewer and balance

Secure the leg of lamb onto the spit rod: ensure the lamb is centered, fasten with spit forks and truss with kitchen twine to keep slabs from shifting. Balance the spit so motor runs smoothly; counterbalance with weight if needed.

Preheat spit and drip tray

Preheat the rotisserie/spit unit or charcoal/wood spit to achieve a stable medium heat of roughly 160–170°C (320–340°F) at the meat. Place a deep drip tray beneath the lamb and add about 500 ml water (and aromatics like onion halves or carrot if desired) to catch drippings and stabilize temperature.

Roast and baste

Start the spit turning. Roast for approximately 2½–3½ hours for a 5 kg leg (target internal temperature 60–63°C/140–145°F for medium-rare to medium; 68°C/155°F for well done). Every 20–30 minutes, baste by brushing with reserved marinade and, optionally, 2–4 tbs white wine mixed with a little water. Monitor temperature with a probe inserted into the thickest part avoiding bone.

Finish

For a crisped exterior in the last 10–15 minutes, increase heat slightly or move coals closer (if using charcoal) to brown the skin. Continue rotating until crust is deep golden and internal temp has reached desired doneness. Remove spit from heat and transfer lamb to a cutting board. Tent loosely with foil and rest for 20–30 minutes to allow juices to redistribute.

Carve

Remove twine and spit hardware. Carve the lamb into thin slices against the grain, starting from the thickest section. Keep carved meat warm on a serving platter and spoon some of the collected drippings over slices.

While the lamb rests, prepare the spicy feta. Crumble the feta into a bowl, add 1/4 cup Greek yogurt, 2 tablespoons olive oil, 15 ml lemon juice, 1 teaspoon chili flakes, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper and 1 tablespoon chopped parsley. Mash with a fork until creamy but still slightly chunky. Adjust seasoning to taste. Transfer to a small serving bowl and drizzle with a little extra olive oil and a pinch of chili flakes for presentation.

In a medium bowl combine 1 cup pomegranate arils, 1/2 cup chopped parsley, 1/4 cup chopped mint and 1/4 cup very thinly sliced red onion. Dress with 2 tablespoons extra-virgin olive oil, 30 ml lemon juice, 1 teaspoon sumac (if using), 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Toss gently to combine and taste for seasoning. Let rest 5–10 minutes to allow flavors to mingle.

Arrange carved lamb on a large platter. Spoon dollops of spicy feta alongside and scatter the pomegranate-parsley-mint salad over and around the lamb. Drizzle 2 tablespoons extra-virgin olive oil over the meat, garnish with parsley leaves and serve with lemon wedges and warm flatbreads. Encourage guests to spoon feta and salad onto torn bread with lamb slices.