Winter Barbecue – Lamb Steak on a Spit

For the lamb on skewers, peel and slice three cloves of garlic, finely chop the rest. Crush the peppercorns in a mortar. Mix chopped garlic with the herbs and spices and stir with 150 ml olive oil.

Rinse the lamb with cold water and pat dry. Make a few incisions all around the lamb shank in the direction of the meat fibers. The cuts should be just large enough to fit the garlic slices. Rub the cutlets well with the oil and spice mixture. Insert the garlic slices into the incisions. Wrap the shank in plastic wrap and marinate in a cool place for about 4 hours – preferably overnight.

Remove the plastic wrap and place the stilton on the rotisserie, starting from the thick side. Grill over indirect heat with the lid closed for about 1 hour. Meanwhile, brush a few times with a mixture of lemon juice and olive oil.

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