Just to be clear, this isn’t about an entire lamb put on the spit and roasted like in the fashion of Robin Hood’s men, but about a piece of the back ramp of the ram, a tender and offering piece name coulotte. You can buy it under the Gurmand Apetit brand, in the stores on this list. The coulotte can be cooked in various ways. On the spit it’s done rather fast and it’s easy to distribute. Additionally, the smaller pieces are marinated faster. Let’s see:
First, cut the meat in pieces of approximately the same size. It’s important because you’ll want all the pieces on the spit to be roasted evenly.
Rub aromatic herbs on the meat as you like it (I like combining lamb with Cajun or Indian spice) and let it rest for at least two hours. There’s no harm in bringing fresh herbs into this story as well. Parsley suits fine almost every time, cilantro pairs well with Indian spices.
The side dish can be made up of anything. Courgette or zucchini slices, marinated with aromatic herbs and lemon juice, with a bit of salt and pepper. By the way, you should also add salt (flakes or coarse salt) on the meat ten minutes before putting it to roast.
How do you roast the meat? That’s simple: pour a few drops of oil into a skillet, let it heat on medium heat and pre-heat the oven at 180 degrees Celsius. Roast the meat in the skillet on all sides (4-5 minutes in total) and allow it to brown. Then insert the spits into the oven for another 4-5 minutes. During this time, you can prepare the side dish. Leave the meat to rest under a lid until you finish frying the courgette slices (also in a skillet, with as little grease as possible). Five minutes are enough.
A side dish made up of zucchini/courgettes and some roasted and marinated peppers (I always leave some of the burnt pepper peel, I really like the taste) is a perfect match with the spits.
I think it’s enough for today.
Stay healthy.
Special thanks to
Oana Bodnariuc, Authorized Translator
oana.bodnariuc@gmail.com
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