SPIT-ROASTED GARLIC-INFUSED LAMB WITH A SEASONAL TWIST ON THE CLASSIC GREEN SAUCE

This recipe has been written for the Big Green Egg

• Serves 4-6 with leftovers
• EGG set up: Direct rotisserie
• Recommended charcoal: Oak and Hickory
• EGG target temperature: 180C-200C
• Cooking time: 1 hour 30 minutes or until an internal temperature of 48C is reached. Rest well.

Ingredients

FOR THE LEG OF LAMB

• Lamb leg, on the bone
• 4 sprigs of rosemary 
• 1-2 bulbs of garlic, cloves left whole
• Sea salt 
• Olive oil

FOR THE SALSA VERDE

• 4 cavalo nero or kale leaves, finely sliced and chopped
• 25g parsley, leaves picked and finely chopped
• 20g mint, leaves picked and finely chopped
• 1 large clove of garlic, finely chopped
• 140g capers, drained and chopped
• 5 anchovy fillets, chopped (optional)
• 1 heaped tsp Dijon mustard
• 300ml olive oil
• Juice of one large lemon

OVERVIEW

This recipe could hardly be simpler- a beautiful piece of lamb left to turn on a spit directly above the coals, then served with a seasonal twist on a classic salsa verde. The window in which lamb goes from perfectly pink to slightly overdone is a small one, so it’s even more important than usual that you cook to temperature rather than time.

SET UP YOUR EGG

Set up your EGG for direct rotisserie cooking, with the Rotisserie ring in place and the motor unit plugged in. Load and light the EGG for direct rotisserie cooking.

Now prepare your lamb to fit onto the spit. Remove the top fork from the spit. Following a line parallel to the bone, push the spit into the thickest part of the meat and thread it down to the bottom fork. Return the top fork to the spit and push it into the lamb. Make sure the lamb is in the centre of the spit so it can turn in teh rotation grooves. Tighten both wing screws.

METHOD

Stab small holes evenly around the leg of lamb and stuff them with rosemary and garlic cloves.

Burp and open the Dome, insert the spit into the motor and switch on the Rotisserie. As it rotates, drizzle olive oil and sea salt all over the lamb. Close the Dome. The lamb should take 25 minutes per 500g to reach an internal temperature of 50C for medium rare.

Meanwhile, add all of your salsa ingredients to the same bowl and mix well. Add olive oil until your desired consistency is achieved.

Remove the lamb from the rotisserie once cooked. Wrap in foil and rest for around 15-20 minutes.

Slice the lamb and drizzle over a good amount of the salsa verde. We recommend serving with roast potatoes and greens. Enjoy!