A pretty simple and impressive cook that's great for a get together as people slowly watch the meat spin and smell the aroma of lamb floating around the back yard.
Note This recipe requires you have a charcoal spit and a set of ‘Yiros disks’. These are both pretty easy and cheap to come by at your local BBQ or hardware shop
Section up your lamb into cuts about the same size as your Yiros disks. Fillet the section if required so that each piece is about 15mm or so thick. Place all your pieces in a large bowl.
Add a drizzle of honey and olive oil (Enough to coat the lamb) and about 2 Tbsp of Lanes Sunday Roast rub . Combine and cover, then set aside for at least 20 mins
Start Skewering your lamb onto the spit rod. If your finding it hard to push through make a little slit at the top where the rod is pushing out and this should help it break through.
I like to add some peeled and halved onions in between every few slices, these will cook and soak up lots of lovely flavour and smoke and be awesome chopped into the final product
Light a chimney full of charcoal and pour it over a few more pieces of unlit charcoal in the spit. Flatten out the coal bed to create a nice even temp. Then add your lamb and get it spinning!
Once the lamb has taken on a nice dark colour and you’ve got some nice caramelization on some of the larger bits take off the spit and slice off the outer layer.
Dont worry if the lamb isnt cooked through to the centre, we’re going to put it back on and keep slicing off that delicious outer layer.
Dice your tomato and cucumber them add to a warm wrap. Ad a generous amount (really… don’t be shy here) of your cooked lamb. Drizzle with tzatziki and Eat!
Make the Tzatziki
Add your yoghurt to a bowl, the grate in cucumber and add some crushed garlic cloves. sprinkle in some pepper and combine. I also like to water my Tzatziki down a little so it pours like a nice sauce consistancy.
