Two lamb dishes – GEORY KAVKAZ

🐑 1. Whole Lamb on the Spit

Ingredients

• 1 whole young lamb (approx. 10–15 kg)
• Salt, to season
• Optional: garlic cloves and herbs (dill, parsley) for under the skin

Equipment

• Spit with rotisserie setup
• Fuel: charcoal or wood
• Meat thermometer (optional)

Instructions

1. Prep the Lamb

1. Clean and rinse the lamb thoroughly.
2. Season generously with salt all over; optionally rub under the skin with minced garlic & herbs.
3. Truss the lamb firmly to the spit for even rotation.

2. Fire & Mount

1. Build coals or wood embers halfway up your rotisserie’s height.
2. Mount the lamb securely; begin slow rotation.

3. Roast Over Coals

1. Roast steadily for 4–6 hours, keeping the lamb at a distance to avoid flare-ups.
2. Maintain low, steady heat—coals should glow but not flame.
3. Every 30 minutes, baste with melted fat or oil.
4. Check internal temperature occasionally; aim for ~70 °C (160 °F) in thickest part.

4. Rest & Carve

1. When golden, crispy, and cooked through, remove from heat.
2. Let rest for 20 minutes before carving.
3. Carve and serve warm.

🍚 2. Mountain Lamb Pilaf (Plov)

Ingredients

• Meat trimmed from lamb (approx. 2–3 kg), cut into chunks
• 3 large onions, sliced
• 4 carrots, julienned
• 5–6 cups long-grain rice, rinsed
• 100–150 ml vegetable oil
• Salt & black pepper, to taste
• Whole cumin and optional garlic heads
• Water or lamb broth to cover

Equipment

• Large kazan or heavy pot
• Heat source (wood fire or stovetop)

Instructions

1. Sauté Onions

1. Heat oil in kazan.
2. Cook onion until golden-brown.

2. Brown the Meat

1. Add lamb chunks; sauté until browned.
2. Season with salt, pepper, and whole cumin.

3. Add Carrots & Garlic

1. Stir in carrots; cook until lightly soft.
2. Optionally place whole garlic heads upright in the pot.

4. Layer Rice & Add Water

1. Spread rinsed rice evenly over meat and vegetables.
2. Add water or broth to just cover rice (approx. 1 cm above).
3. Gently press rice layer flat; do not stir.

5. Cook on Low Heat

1. Cover pot and simmer for 20–25 minutes, until rice is nearly cooked and water mostly absorbed.
2. Remove lid and check rice. If needed, gently fluff.

6. Steam Deliver

1. Cover tightly with lid or foil.
2. Turn off heat and let steam for 15–20 minutes.
3. Fluff gently before serving.

🔗 Serving Tips

• Serve the spit-roasted lamb first—carve and plate alongside flatbreads or fresh herbs.
• Present pilaf family-style in a large bowl or shared platter.
• Offer yogurt, pickled vegetables, or fresh salads on the side.
• Decant the lamb juices over rice for extra flavor.