Greek-Style Lamb on a Spit (Arni sti Souvla)
Join me as I prepare a delicious **lamb** **dinner**! This **roast** is cooked with love and features some exciting **outdoor cooking** on the **grill**, prepared by a real **chef**! Enjoy the **cooking** process.
Greek-Style Lamb on a Spit (Arni sti Souvla)
Ingredients:
For the Lamb:
1 whole lamb (25–30 lbs), cleaned and trimmed
½ cup extra virgin olive oil
¼ cup fresh lemon juice
6 cloves garlic, minced
2 tbsp sea salt
2 tbsp freshly ground black pepper
2 tbsp dried oregano
1 tbsp thyme
1 tbsp rosemary
1 tbsp sweet paprika
1 tbsp crushed red pepper flakes (optional)
1 cup dry white wine
For Basting Marinade:
1 cup olive oil
½ cup fresh lemon juice
½ cup melted butter
2 tbsp oregano
Salt and pepper to taste
Preparation:
Prepare the Lamb:
Wash and pat the lamb dry. Make small slits in the flesh and insert garlic slices.
Rub the entire lamb (inside and out) with olive oil, salt, pepper, oregano, thyme, rosemary, and paprika.
Pour wine and lemon juice over the lamb. Cover and let marinate overnight in the refrigerator (or at least 6 hours).
Mount the Lamb on the Spit:
Slide the spit rod through the lamb’s body lengthwise, securing it with prongs and wire through the shoulders and legs so it doesn’t slip while rotating.
Let the lamb sit out at room temperature for about an hour before cooking.
Spit Roast the Lamb:
Roast slowly over medium coals (charcoal or wood) for 4–6 hours, depending on the lamb’s size.
Begin with higher heat to sear the outside, then lower the coals to medium for the slow cook.
Baste every 20–30 minutes with the olive oil–butter–lemon mixture.
Check for Doneness:
The skin should be crisp and golden brown, the meat tender and slightly pink near the bone.
Internal temperature should reach around 150°F (65°C).
🍞 Homemade Greek Village Bread (Horiatiko Psomi)
Ingredients:
4 cups bread flour
1 ½ cups warm water (110°F / 43°C)
2 tsp salt
2 tsp sugar
1 packet (7g) active dry yeast
2 tbsp olive oil
Instructions:
Activate the Yeast:
In a bowl, mix warm water, sugar, and yeast. Let it sit for 10 minutes until foamy.
Make the Dough:
In a large bowl, combine flour and salt.
Add yeast mixture and olive oil. Mix until a dough forms.
Knead on a floured surface for about 8–10 minutes until smooth and elastic.
First Rise:
Place in a lightly oiled bowl, cover with a towel, and let rise in a warm place for 1–1.5 hours until doubled.
Shape & Second Rise:
Punch down dough, shape into a round loaf, and place on a parchment-lined baking tray.
Cover and let rise again for 45 minutes.
Bake:
Preheat oven to 425°F (220°C).
Score the top of the loaf with a knife.
Bake for 30–35 minutes until golden brown and crusty.
Cool:
Let rest on a rack at least 15 minutes before slicing.
🍽️ To Serve:
Slice thick pieces of the homemade bread and lay them on a rustic wooden platter.
Carve the roasted lamb directly over the bread — the juices will soak into the crust, creating an incredible, savory base.
Garnish with fresh oregano, lemon wedges, and coarse sea salt.
Serve with tzatziki, Greek salad, and a chilled glass of red wine or retsina.
Chef Bob’s preparing another feast! This time, he’s sharing a simple **lamb recipe** that’s perfect for any occasion, featuring a delicious **roast lamb** cooked with skill. Subscribe to learn **how to cook lamb** and experience the joy of **cooking** and **grilling**, with a touch of class from a professional **chef**.
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Dining and Cooking