Lamb Spit with Couscous, Herb and Lemon Salad

Prep Time: 30 mins
Chill Time: 2 hours
Cook Time: 2 hours
Serves: 15

Ingredients:

Lamb

4kg boneless lamb leg

Marinade

½ cup Extra Virgin Olive Oil

2 lemons, zested and juiced

6 cloves of garlic, minced

2 Tbsp fresh rosemary, finely chopped

2 Tbsp fresh oregano, finely chopped

2 tsp salt flakes

1 tsp ground black pepper

Basting Liquid

¼ cup Extra Virgin Olive Oil

1 lemon, zested and juiced

Couscous Salad

3 cups couscous, cooked to packet instructions

¼ cup parsley, chopped

¼ cup dill, chopped

¼ cup mint leaves, chopped

2 lemons, juiced and zested

¼ cup Extra virgin olive oil

2 tsp salt flakes

1 pomegranate, seeds removed

Flat bread, Greek yoghurt and lemon wedges to serve.

Method:

Lamb Spit

1. Combine the marinade ingredients in a bowl. Butterfly the lamb to about 2 cm thick, then cut into pieces slightly larger than the rotisserie forks. Toss the lamb in the marinade, cover, and refrigerate for at least 2 hours.
2. Slide one rotisserie fork onto the rod, prongs facing inward. Thread and stack the lamb pieces tightly onto the rod. Attach the second fork, prongs facing inward, and push firmly to compress the meat into a compact roast. Centre it on the rod.
3. Fill the charcoal starter with charcoal, place over a lit fire lighter. Once hot and lightly ashed over, pour it into the spit over a few pieces of unlit charcoal, spreading it evenly for consistent heat.
4. On Matador Revolve II Spit Roaster position the rod over the charcoal and switch on the motor. Check the lamb is balanced and rotating smoothly, then cook for approximately 3 hours, until deeply caramelised and cooked to your liking.
5. While it cooks, combine the basting ingredients in a small bowl. Tie the rosemary sprigs together with kitchen string to make a basting brush, and baste the lamb every 30 minutes.
6. Once cooked and evenly caramelised, switch off the motor and remove the rod using heat proof gloves. Rest the lamb on a carving board for at least 15 minutes before removing it from the rod and slicing.
7. Combine all the Couscous Salad ingredients in a large bowl and mix well.
8. Serve the lamb with flatbreads, herb couscous, yoghurt, and lemon wedges.