Dateline: August 8, 2021 Spit Roasted Lamb, Baby, Spit Roasted Lamb

With a push and much assistance from Servet I got my baby animal on the spit thing going this weekend.  The good news it, the spit roaster is all systems go, BUT, the weather may not cooperate fully.  It was predicted to rain all day.  Spit roaster was moved up onto the deck under one of the umbrellas to allow us to roast.  

Weather this morning is predicted to rain until 1 pm or so, and then just cloudy.  HOORAH for us.  

Servet secured a 22 lb lamb.  My constraints are the length of the spit, which is 32 inches.  So either the body gets cut in half and I turn the back end around so the legs are under the chest, or we get a very small lamb and see how it goes.  

I've got a crowd coming today, about 13 people and some small children.  Should be a lovely closing in on labor day fun time.  This is the dry run.  The next big one is on 8/24 so I am so psyched for that as well.  Let's hope the weather is better that day!

So it was a rainy afternoon.  We cooked the lamb under one of the deck umbrellas.  My back half got soaked because the umbrella was not big enough for me and the lamb!

side view

back view

The lamb was about 10 kg, and fed a dozen of us amply with the rib cage being all that was left.  Servet took that and the rest of the bones home to make lamb stock.

Served with this was a shepherd's salad, a quasi salade composez, and an improvised room temp potato-type salad that I will make for the rest of my life.

Potato Salad

Ingredients for 4

2 lbs small creamer type potatoes,  emphasis on small, washed but not peeled

2 lemons zested and 1 juiced

olive oil

1/2 red onion chopped

1 garlic scape chopped, or 1-2 garlic cloves grated or mashed

1/2 bell pepper

1 jalapeno, seeded and chopped fine

salt and pepper

Method

1.  Add the zest of the lemons to a jar along with the garlic and then add olive oil.  You want the zest completely covered with the oil.  Let it sit while the potatoes are steaming.

2.  Steam potatoes until easily pierced with a knife.  It's ok if some of them burst open.  Dump into serving bowl.

3.  Add the chopped veggies, salt and pepper.  It is a starch dish, so it will need a lot of salt.  Mix dish well and then add juice to the jar and shake to emulsify.  Pour over the salad and mix well.   It is best to do this while the potatoes are hot, that way they absorb the dressing.  Tastee for seasoning again after it has cooled to room temp.