Introduction
Experience the traditional flavors of Albania with this Spit-Roasted Whole Lamb, grilled to perfection on the Arteflame Grill. By using the reverse searing method, you'll achieve a crispy, flavorful crust while keeping the meat juicy and tender. Perfect for a large gathering, this recipe ensures a show-stopping, unforgettable feast.
Ingredients
- 1 whole lamb (25-30 lbs), cleaned and prepped
- 1/2 cup unsalted butter, melted
- 2 tbsp sea salt
- 2 tbsp black pepper
- 2 tbsp smoked paprika
- 4 tbsp minced garlic
- 2 tbsp dried oregano
- Juice of 3 lemons
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- Fresh rosemary and thyme sprigs
- Firewood for grilling
Instructions
Step 1: Prepare the Arteflame Grill
- Pour vegetable oil on three paper napkins and place them in the center of the grill.
- Stack firewood over the oil-soaked napkins.
- Light the paper and let the fire build for about 20 minutes until the cooktop is hot.
Step 2: Prep the Lamb
- Combine melted butter, garlic, salt, black pepper, paprika, oregano, lemon juice, red wine vinegar, and olive oil in a bowl.
- Rub the mixture all over the lamb, ensuring even coverage.
- Insert rosemary and thyme sprigs into the cavity for extra flavor.
Step 3: Secure the Lamb on the Rotisserie
- Attach the whole lamb securely on the Arteflame Rotisserie.
- Balance and tighten it properly to ensure even rotation.
- Position it over the cooktop, allowing even heat distribution.
Step 4: Slow Roast the Lamb
- Begin rotating the lamb over medium-low heat for approximately 4-6 hours.
- Regularly baste the lamb with the remaining butter and seasoning mixture.
- Rotate continuously for even cooking, moving closer to or farther from the heat as needed.
Step 5: Sear the Lamb
- Once the internal temperature nears 135F (for medium-rare), remove the lamb from the rotisserie and place sections on the center grill grate at 1,000F for a quick sear.
- Sear each side for about 2 minutes to lock in juices.
Step 6: Rest and Serve
- Remove the lamb when the internal temperature is about 15F below the desired doneness.
- Let it rest for 20 minutes before slicing.
- Serve with traditional Albanian sides.
Tips
- Use butter instead of olive oil for a richer flavor.
- Monitor heat zones on the Arteflame to prevent burning.
- Baste frequently for an extra juicy texture.
- Let the lamb rest before slicing to keep the juices in.
Variations
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Herb-Infused: Add fresh basil, thyme, and sage for a more fragrant roast.
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Spicy Mediterranean: Include chili flakes and cumin for a bolder, spicy rub.
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Garlic and Rosemary: Double the garlic and rosemary for a more aromatic profile.
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Citrus Zest: Add orange and lime zest to enhance the marinade’s freshness.
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Wine Marinated: Marinate the lamb in red wine overnight for deeper flavor.
Conclusion
Grilling a whole lamb on the Arteflame Grill ensures a crispy, juicy, and flavorful result that truly honors Albanian tradition. Perfect for special occasions, this method guarantees an unforgettable feast!
Best Pairings
- Grilled flatbread with olive tapenade
- Charred vegetables from the Arteflame griddle
- Tzatziki sauce
- Albanian-style baked beans
- Bold red wine (such as Merlot or Shiraz)