Introduction to Greek Rotisserie Lamb
What springs to mind when you think of Greek cuisine?
You’ve got your obvious contenders: hummus, tzatziki, olives, and, without a doubt, GYROS! Greek food is renowned for its vibrant flavours, super fresh seasonal ingredients, and deep-rooted traditions. Family and celebrating are key. Throw in a splash of tsipouro, and you’ve got the recipe for a good time.
But of course, we’re here to talk about the meat! One of the most beloved dishes that really captures the essence of Greek culinary culture is their rotisserie lamb. It’s a classic dish and is so often the centrepiece of any occasion. At the heart of a perfect rotisserie lamb is a well-crafted marinade, infusing the delicious meat with rich, aromatic flavours. Ok, now tell me that you’re not salivating.
Understanding the Basics
What is Rotisserie Lamb?
So, if you’re a newbie to our page, let us give you a quick run-down. Rotisserie cooking involves roasting meat on a spit, rotating slowly over charcoal. You get a delicious even cook process, and the meat self-bastes as it turns.
You get a juicy and flavourful dish with the perfect combination of a delicious caramelised exterior with a melt-in-your-mouth interior. Combined with the natural flavour of the meat…. Mmmmmmh. Yes. Perfection.
In Greek tradition, rotisserie lamb is a dish of celebration, and it symbolises hospitality, abundance and renewed life.
Cultural Significance
Lamb holds a special place in Greek culture. It is often associated with religious and festive events, especially Easter. During these celebrations, lamb is typically prepared on an outdoor rotisserie, which has the dual blessing of feeding the masses while also bringing people together to share in the occasion. The preparation and sharing of lamb are seen as acts of warmth and generosity, reflecting the Greek spirit of philoxenia (hospitality).
Ingredients for Greek Marinade
The key to mastering an authentic Greek marinade for rotisserie lamb is all about balance. It is full of fresh and robust flavours. These ingredients can withstand a lot, so you don’t need a delicate hand! Here’s a breakdown of the essential ingredients:
- Olive Oil: This ingredient needs no introduction and is very much the cornerstone of Greek cooking. It adds richness and helps introduce the flavours of all the other ingredients to the meat.
- Fresh Herbs: Oregano, rosemary, and thyme are the holy trinity of Greek herbs. Each one brings a unique aromatic note that you definitely notice when they are all working in harmony.
- Garlic: Get busy with the garlic. This is key for a flavourful marinade, giving that freshness and slight tongue tingle that we all know and love. Please use fresh, not powdered.
- Lemon Juice and Zest: These provide a bright acidity that cuts through the richness of the lamb. As with many cuisines, this provides the contrast that is so pleasing in this style of cooking.
- Salt and Pepper: Essential. If you don’t use them, your dish will suffer for it. Seasonings enhance the natural flavours of the meat and marinade so if you don’t include them, you’re wasting your time.
Preparing the Lamb
Choosing the Right Cut
When it comes to rotisserie lamb, the choice of cut is crucial. Boneless leg and shoulder cuts are perfect, in our opinion. This is due to their tenderness and their even cooking properties. The leg of lamb offers a leaner option, while the shoulder provides a slightly fattier and more flavourful experience. Both are delicious!
Marination Process
- Prepare the marinade: Grab a bowl, mix olive oil, chopped fresh herbs, minced garlic, lemon juice and zest, salt, and pepper. The ratio can vary based on personal taste, but a typical recipe might include 1 cup of olive oil, 3 tablespoons of each herb, 6 cloves of garlic, and the juice and zest of two lemons.
- Marinate the lamb: Place the lamb in a large dish or we also quite like using a sealable plastic bag for ease of massaging. Pour the marinade over the lamb, ensuring it is evenly coated. Massage the marinade into the meat to help the flavours penetrate. You can stab some little holes in there for extra penetration.
- Marinating time: For the best results, you should marinate the lamb for at least 12 hours, ideally overnight. This allows the flavours to fully infuse into the meat, resulting in a more delicious and aromatic dish. The acidity from the lemon also starts a small amount of the cooking process, adding to the tenderness.
Cooking the Lamb
Setting Up the Rotisserie
Before you set about the cooking process, set up your rotisserie following the manufacturer’s instructions. If you’re new to using a rotisserie, check out our spit-tips article for a precise explanation. The key is to secure the lamb tightly on the spit to ensure even cooking. Preheat the rotisserie to a medium-high heat, around 180°C (350°F). This will provide a steady cooking temperature with less risk of burning.
Cooking Techniques
For a 2.5kg leg or shoulder of lamb, you should allow approximately 1 hour per kilogram, which adds up to about around 2 to 2.5 hours. However, cooking times can vary based on factors like the thickness of the meat and the ambient temperature.
Monitoring ‘Doneness’
Now…. Although lamb can be served rarer than other meats, you still want it cooked through to a safe temp. To ensure the lamb is perfectly cooked, use a meat thermometer. These are not expensive, and you can find them easily online. They also make a great present if you have a big BBQ fan or general chef in your life.
The internal temperature should reach 60°C (140°F) for medium-rare, 70°C (160°F) for medium, and 75°C (167°F) for well-done. Remember that the lamb will continue to cook slightly after being removed from the heat, so you could consider taking it off the spit a few degrees below your desired doneness.
Serving Suggestions
Accompaniments
It stands to reason that rotisserie lamb pairs beautifully with your classic traditional Greek sides. A fresh Greek salad with tomatoes, cucumbers, olives, and feta cheese provides a crisp and tangy contrast without being too filling. This leaves more room for the star of the show!
Creamy tzatziki sauce, made from yogurt, cucumber, garlic, and dill, is a perfect dipping accompaniment. We love to serve it with warm pita bread and a selection of roasted vegetables like potatoes, bell peppers, and zucchini for a complete meal. You could also go super simple and just have it with a crisp green salad and a quick yoghurt and garlic dressing.
Or you could cheat and go shop-bought on the accompaniments. We won’t tell.
Presentation Tips
For a stunning presentation, arrange the sliced lamb on a large platter. Garnish with sprigs of fresh herbs like rosemary or thyme and a few lemon wedges for an extra pop of colour. You can also sprinkle some crumbled feta cheese over the top for added flavour and visual appeal. Another option is serving it on top of a bunch of roasted Mediterranean vegetables, as we mentioned before.
Pairing Suggestions
To complement the rich flavours of the lamb, consider serving a Greek red wine like Xinomavro or Agiorgitiko. These wines have enough body and acidity to match the dish’s robust flavours. For a non-alcoholic option, a refreshing glass of sparkling water with a splash of lemon juice and a couple of mint sprigs and cucumber slices makes for a perfect alternative.
Conclusion
Sharing a meal of Greek marinated rotisserie lamb is a very special experience. It could be the tantalizing aroma of fresh herbs and garlic. It could be the satisfying taste of perfectly cooked meat. Whatever creates the magic, this dish brings a touch of Greek tradition and joy to any gathering. We hope this guide inspires you to try making this delicious dish at your next BBQ and that you enjoy sharing the experience with your loved ones. Don’t forget to share your results and stories with us.
Happy cooking!
