INGREDIENTS
- 2.5 kg (5.5 lb) boneless suckling lamb leg
- 25 g salt (preferably fleur de sel)
- 5 g mustard powder
- 2 tsp thyme
- 1 tsp oregano
- 5 g sumac
- 5 g lemon pepper seasoning
- 70 ml extra virgin olive oil
- Lamb caul fat
- 2 suckling lamb complete intestines
PREPARATION
Ask your butcher to debone the lamb legs, so that you get 2.5 kg of boneless meat. Cut the meat into chunks, 8x8x8 cm approximately. Place the lamb caul fat in lukewarm water. This way it will spread out flat, and soften, as well. Wash the intestines thoroughly by flushing them with water 3-4 times (without turning them inside-out).
Place the lemon pepper seasoning and the salt in a mortar, and grind them into powder. Then, add the rest of the spices and herbs, and bash them all together. Add your spice blend to the pieces of lamb gradually, mixing each time to spread it evenly. Finally, pour the olive oil over the lamb, and massage the meat. Cover the meat, and marinate for 2 hours at least before skewering. Ideally, you could marinate for 6 hours.
When you’re ready, skewer the pieces of meat, making sure to distribute them on the spit evenly. Wrap the caul fat around the skewered meat, and then, wrap the intestine around the caul-fat-wrapped meat. Use the intestine to make one layer around the meat; it’s not necessary to cover it completely. In any case, one layer of the intestine is enough. Now, it’s time to grill.
COOKED ON amber.q A
COOKING
Before grilling, you should light the charcoals. Pile up the charcoals inside the charcoal case of your grill by covering the surface under the kontosouvli. Place kindling (denatured alcohol-soaked cotton) on top, and light them. This way, the charcoals light upside down, from top to bottom, easily, quickly, and without smoke. When they’re fully lit, start grilling by placing the spit 15-17 cm above the coals. Grill over high heat for one hour approximately. Then, place the spit 8-10 cm above the coals, and keep grilling until the internal temperature reaches 75-80⁰C (167-176⁰F). At this point, spread the coals to increase the heat they emit, and grill for a few more minutes until the roast gets a nice golden-brown color externally. Remove the spit-roast from the grill, and let it rest for 8-10 minutes until it cools down a bit. It’s time to try this special and unique appetizer. Enjoy it with your friends.
Happy grilling, everyone!
