approx. 15 lbs. of lamb leg and shoulder, cut into approx. 4-5 inch chunks
5 medium sized onions, quartered
1 head of garlic, skins removed
1/4 cup sweet paprika
8-10 fresh bay leaves
approx. 1/2 cup fine salt
1/4 cup black pepper
- In a blender or food processor, add the onions, garlic and paprika and process until a paste.
- Place your lamb chunks in a tub large enough to hold them and empty the contents of the food processor plus bay leaves onto the lamb and mix well with your hands. Now add salt and pepper and mix well with your hands. Cover the tub and place in the fridge overnight. The next day, skewer the meat on your clean spit and inserting the bay leaves between each chunk of meat.
- Ensure your charcoal is of medium-low heat and the spit is placed at the highest position on your rotisserie. Your goal is to slow roast the meat. Slow-roast your lamb for 2 1/2 – 3 1/2 hours or until the meat is dark brown. The meat should appear to be moist, glistening. Carefully spit from the rotisserie and place on a large tray and cover with foil. Allow to rest for 30 minutes.
- In the meantime, mix 1 cup of olive oil with 1/3 cup fresh lemon juice, 2 teaspoons of salt and 1/3 cup dried Greek oregano in a large jar. Seal with a lid and shake. Open, taste and adjust seasoning. Remove the meat from the spit and place in a roasting pan.
- Toss the oil/lemon sauce into the meat and serve with roast potatoes.