Charcoal-roasted lamb, infused with garlic, fire, and wild simplicity—this is food for the soul, forged by smoke and shared in the open air.
1. 🧂 Ingredients (Serves 5–6)
- 1.5–2 kg lamb meat, bone-in or boneless chunks (shoulder or leg)
- 4 tbsp animal fat (lamb tallow or oil)
- 2 tsp coarse salt
- 1 tsp cracked black pepper
- 1 tsp paprika (optional)
- 6–8 garlic cloves, crushed
- 2 onions, cut into large wedges
- 3 bell peppers, cut into thick slices
- 1–2 tomatoes, halved (optional)
- Charcoal embers for grilling
- Skewers or flat grill grate
2. 🔪 Meat Prep & Marination
- Trim the lamb into large chunks, leaving some fat on for flavor.
- Rub generously with salt, pepper, and paprika.
- Add crushed garlic and toss well.
- Coat with melted fat or oil and let marinate 30–60 minutes for deeper flavor.
3. 🔥 Ember Setup
- Burn wood or charcoal down to glowing embers without flames.
- Use a grill grate or long skewers held over the heat, about 15–20 cm above embers.
- Optional: add soaked wood chips for extra aroma.
4. 🍢 Grill the Lamb and Vegetables
- Skewer lamb chunks and place over embers.
- Arrange onions, peppers, and tomatoes alongside or in a grill basket.
- Cook lamb 15–20 minutes total, turning every 5 minutes until browned and slightly charred outside, tender inside.
- Turn vegetables regularly until caramelized and soft.
- Baste lamb with melted fat for a glossy finish.
5. 🥄 Rest, Slice & Serve
- Remove lamb from heat and let rest 5–10 minutes.
- Slice or serve whole pieces with the grilled vegetables.
- Plate rustic-style with:
- Flatbread or village-style bread
- Fresh herbs and lemon wedges
- Pickles or light salad to balance richness
- Strong black tea or local red wine for tradition
🔥 Tips
- Don’t trim all the fat — lamb fat = deep flavor.
- Cook over embers, not fire — low, steady heat gives tenderness.
- Baste with fat for extra richness and moisture.
- Resting improves juiciness.
- Simplicity wins — don’t over-season.
