Rotisserie Gold
This past Sunday marked two important annual events in the Western World: 1) Easter and 2) the official start of the grilling season at our house. It was not the first time I had grilled this year--I made burgers and brats once each as well as an ambitious warm-up of salmon grilled in grape leaves (a recipe from the Bible) the week before--but it was the first project substantial enough to ring in the beginning of what I hope will be my greatest season to date.
The decision of which type of meat to prepare for this Easter feast was simple--it could only be lamb. This is not a tradition in my family but it is in my wife's and I share their affection for this wonderful animal so I decided to get in touch with the roots I inherited through marriage. I had grilled lamb chops before and done a leg of lamb in the oven for Christmas Eve but grilling a leg of lamb requires the slow, even heat and gentle internal basting that only the rotisserie can provide. Being a dedicated charcoal man, this was a capability that my grill did not possess and adding it required a certain amount of improvisation. Some people modify their cars or electronics, I modify my grill. With a few jigsaw cuts, some drilling and a "universal" rotisserie kit I soon had a setup capable of the job at hand.
From there on it was all downhill. I applied generous amounts of butter, oil, pepper and oregano at every stage, diligently monitored the coals to ensure an even temperature and in an hour and a half I had about four pounds of crispy on the outside, juicy on the inside lamb. Everyone at the table helped themselves to thirds and fourths (the best compliment a cook can receive) and washed it down with some unusually good Austrian red wine (Rubin Carnuntum, who knew?).
I am quite excited about the new opportunities that my new rotisserie setup will allow. I dream of chickens and game hens that are never dry, giant stuffed rib roasts without the charred exterior, and a bit more lamb, naturally. There is a long summer ahead and I have much work to do. Feel free to come but be sure to bring wine.