CookEat Recipe
Arezzo-Style Spit-Roasted Lamb
Lamb leg marinated with oil, vinegar, salt and pepper, then spit-roasted and basted with rosemary.
Method
Steps
Step 1
Gather the ingredients: 1 lamb leg joint, about 1.5 kg; 4 tablespoons olive oil; 1 tablespoon white wine vinegar; Salt and black pepper; A few clean rosemary sprigs for basting; A little water for boiling the used marinade.
Step 2
Mix the oil, vinegar, salt and pepper. Reserve about 2 tablespoons of this mixture in a clean covered container before it touches raw meat. Make a few small punctures in the lamb with a knife tip, coat with the remaining mixture, cover and refrigerate at 4°C or colder for about 4 hours, turning once or twice.
Step 3
Secure and balance the lamb on the rotisserie. Preheat for indirect roasting at about 200–220°C with a drip pan below, following the equipment instructions. Add about 2 tablespoons water to the marinade that touched raw lamb and bring to a full boil in a small saucepan for a few minutes before using it during cooking, adding a little more water if needed to keep it from drying out.
Step 4
Roast for about 1½–2 hours, basting regularly with the boiled marinade using a rosemary sprig as the brush. Keep the remaining basting liquid simmering, adding small amounts of hot water if needed to keep it fluid and prevent scorching. Use the separately reserved clean mixture and a fresh sprig for the final basting. Check the thickest meat and punctured areas reach at least 74°C. Rest for 10–15 minutes, remove any string and carve, leaving no woody rosemary stems on the meat.
Step 5
For a stronger rosemary flavour, insert a few small rosemary clusters into the knife slits before marinating. Use the same cold marinade and roasting method, then remove the inserted clusters and any loose woody fragments before carving.
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