LAMB ON A SPIT I am a fair way from ascending to my next fantasy of the Giant Goat Kebab, but a gorgeous Saturday invited me to put two boned shoulders of lamb on the rotisserie to feed an eager group of local friends for a dinner party.
The Giant Goat Kebab thing so far only exists as a bunch of sketches in my note book. I'm still hunting for readily available kid to experiment with before I inflict it upon my unsuspecting guests and friends.
Lamb on a spit however is less risky and has reminiscences of my fairly recent Janjetina experiences in Croatia. I procured two shoulders of lamb from my local supermarket and spent a disproportionate amount of time filleting them with a super sharp Opinel carbon steel knife before wrapping them together around my spit with some good kitchen string.
The filleted shoulders were first rubbed with salt, garlic and rosemary before being rolled up in the hope that the pure long-cook flavour from the whole-animal spit roast would be achieved. Two and a half hours over a medium charcoal fire did the trick. I wrapped the lamb in some foil before slicing off 25mm thick portions for my guests. The bones from the filleting exercise were pan fried before adding to the stock pot with celery, onion (skin on) and carrot. I also reduce a bottle of Spanish red wine to mix with the stock and a little flour to make a rich sauce to serve with the thick slices of slow cooked lamb.
Summer approaches and ideas for extreme fire food experiences continue to emerge.
