Albanian Spit-Roasted Whole Lamb on Arteflame Grill

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

1. Pour vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the paper and let the fire build for about 20 minutes until the cooktop is hot.

Step 2: Prep the Lamb

1. Combine melted butter, garlic, salt, black pepper, paprika, oregano, lemon juice, red wine vinegar, and olive oil in a bowl.
2. Rub the mixture all over the lamb, ensuring even coverage.
3. Insert rosemary and thyme sprigs into the cavity for extra flavor.

Step 3: Secure the Lamb on the Rotisserie

1. Attach the whole lamb securely on the Arteflame Rotisserie.
2. Balance and tighten it properly to ensure even rotation.
3. Position it over the cooktop, allowing even heat distribution.

Step 4: Slow Roast the Lamb

1. Begin rotating the lamb over medium-low heat for approximately 4-6 hours.
2. Regularly baste the lamb with the remaining butter and seasoning mixture.
3. Rotate continuously for even cooking, moving closer to or farther from the heat as needed.

Step 5: Sear the Lamb

1. 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.
2. Sear each side for about 2 minutes to lock in juices.

Step 6: Rest and Serve

1. Remove the lamb when the internal temperature is about 15F below the desired doneness.
2. Let it rest for 20 minutes before slicing.
3. 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

1. Herb-Infused: Add fresh basil, thyme, and sage for a more fragrant roast.
2. Spicy Mediterranean: Include chili flakes and cumin for a bolder, spicy rub.
3. Garlic and Rosemary: Double the garlic and rosemary for a more aromatic profile.
4. Citrus Zest: Add orange and lime zest to enhance the marinade’s freshness.
5. Wine Marinated: Marinate the lamb in red wine overnight for deeper flavor.

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)

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!