Wednesday 21 April 2010

Garden Spit Roast - Chapter 3

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.

11 comments:

Lynn said...

I like grill foods and it turn out that this is my favorite past time with my dad.Thank you for sharing this blog post.

Jane said...

Yummy, the roast looks so delicious, i must try this with my friends this weekend, hope they like it.

Kayla said...

Well, i just sat that i love your blog, thanx for sharing with us, keep it up.

Katie said...

Looks so yummy..I love it! I want it with spicy sauce..perfect!

jillian said...

I would like to spit roast a chicken over an existing barbeque. are there any web sites that have information on how to do this? I have tried but I keep getting side tracked. I do'nt want to sit there for 2hrs pulling on a bit of string, so i'm looking for some kind of motor to help. many thanks.

firefoodie said...

The best US site I've found is at http://www.spitjack.com. Every accessory you can think of for small and large scale rotisseries.

jean said...

This bar bq is looking so delicious!! I really like it. Thanks for the share.

Christy said...

Wow, this is my favorite past time with my dad.Thanx for the wonderful post.

Jennifer said...

Wow, i must try this with my friends this weekend, hope they like it, looking forward.

Brittany said...

Love this. I did it in the crockpot on low for 7 hours after marinading overnight. Great flavor and the sauce is awesome on mashed potatoes.

Spit roast cattering said...

Our speciality is spit roast and we provide the taste with quality of services but after looking at your picture i must say that this one would b tasty bcz of the well roasted way..

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