This is a simple spit-roasted lamb in the fireplace (or rotisserie) recipe. For your convenience, it can be easily prepared in pieces and cooked in a lockable bbq grill rack with a handle.
In Puglia, this is a classic second course served during Easter and other spring Sunday lunches.
Arrange the lamb pieces on the bbq grill rack (we recommend 3 or 4 pieces per person, but the portions are obviously subjective). Then place the rack, locked and in a vertical position, at about 25-30 cm (10-12 inches) from the fire, depending on the flame intensity.
Occasionally turn the grill rack to allow the meat to cook evenly.
Proceed with a slow, indirect cooking for at least half an hour. This will give the lamb a nice smoky flavour and tenderness.
Season with salt and serve hot.
Spit-roast lamb pieces in the fireplace
Categorized as
2736
