Spit-Roasted Lamb

Name: Spit-Roasted Lamb
Prep time: 4 h
Cook time: 3 min
Total time: 4 h 3 min
Yield: Serves 12 to 15
Cuisine: United States
Ingredients: 4 tablespoons (½ stick) butter, at room temperature; 6 cloves garlic, minced; ½ cup lemon juice; ½ cup dry white wine; 1 lemon, cut in half; 2¼ cups olive oil (preferably Greek); 3 to 4 tablespoons white pepper; 3 to 4 tablespoons dried oregano; 1 whole lamb, gutted and dressed (about 25 pounds); 3 to 4 tablespoons coarse salt

Preparation info

Serves
12 to 15

Difficulty
Medium
Ready in
4 hr 30

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

4 tablespoons (½ stick) butter, at room temperature
1 whole lamb, gutted and dressed (about

Americas
United States
Main course
Gluten-free

Method

Smear the butter in the chest cavity of the lamb. Sprinkle 1 tablespoon each of the salt, pepper, and oregano into the cavity. Squeeze the lemon into the cavity, spreading the juice with your fingers. Place the used lemon rinds in the cavity. If you have a very large refrigerator or cooler, wrap the lamb in plastic wrap and marinate for at least 4 hours and as long as 12