Greek Marinated Lamb Spit Roast BBQ Recipe
Friend of Heat Beads® BBQ Briquettes & Melbourne restaurateur, Stavros Abougelis, shares his delicious Greek Marinated Lamb Spit Roast recipe.
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- Servings: 8
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A traditional Greek marinade that’s full of flavour produces delicious and succulent lamb. As the spit slowly rotates, the meats chars to become crispy on the outside and meltingly tender within. It’s a delicious feast to feed the hungry hordes.
- 3kg lamb shoulder, boned and thinly sliced
- 3 tablespoons dried oregano
- 2 tablespoons salt
- 2 tablespoons pepper
- 3 cloves garlic, peeled and crushed
- 3 onions, peeled and grated
- 3 tomatoes, grated
You’ll need a bowl that’s big enough to hold the lamb and enough room to rub over the marinade.
Combine all ingredients together.
Rub the marinade all over the lamb with your hands. Get right in there and make sure it is well and truly covered with the marinade.
Place in the fridge for at least 4 hours, or preferably overnight if possible.
Prepare the spit roast BBQ ensuring the Heat Beads® BBQ Briquettes are well lit.
Place the meat onto the spit and cook for approximately two hours.
Serve the spit roast lamb with crusty bread, tzatziki and a fresh salsa of tomatoes, cucumber, red onion and capsicum.
Serves a family!
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