okay, so brother-in-law-andrew-who-is-a-better-cook-than-i also grilled a lamb for us to eat on easter.
last year he kept the lamb's head in the fridge.
anyways... andrew started off by marinating the lamb in olive oil, garlic, lemon juice, fresh oregano, kosher salt, and pepper.
then he heated his grill to medium high and kept the coals kind of off to the side (so the drippings wouldn't cause any flare ups)
kind of right in between direct and indirect heat.
then he skewered the meat...
...and set it up on his rotisserie contraption
a piece of twine was tied to one end, and andrew held it as the meat rotated, letting it wrap until the twine reached the other end.
the lamb cooked like this for about 1 hour and 45 minutes
when the desired internal temperature of 140 was reached, it was removed from the grill and andrew scraped it off the skewer with his grilling tools.
kind of reminds me of a sword full of meat. so rugged and medieval!
while the meat rests, enjoy the aromas and eye candy
time to slice
i hoarded the leftovers and have been eating them for lunch all week.