LAMB ON AN OPEN FIRE – GEORY KAVKAZ

🔪 1. INGREDIENTS (Serves 6–8 people)

• 2–3 kg lamb meat, preferably bone-in cuts like leg, shoulder, ribs, or a whole lamb quarter

• 1.5 tablespoons coarse salt

• Juice of 1–2 lemons (freshly squeezed)

• 200–300 ml clean water

• Freshly ground black pepper, to taste (optional)

• Optional flavorings:

  • 1 tsp paprika

  • Fresh rosemary or thyme sprigs

  • A few garlic cloves, crushed

Note: Georgy keeps things simple to allow the natural taste of the lamb and fire to shine—no heavy marinades or spice blends.

🧂 2. PREP & MARINATE

1. Clean and trim the lamb if needed. Remove any excess fat or sinew, but leave a thin layer of fat for moisture during cooking.
2. Use a sharp knife to make shallow incisions into thick parts of the meat to help it cook evenly.
3. Place the lamb in a large bowl or tray.
4. Sprinkle coarse salt generously on all sides. Rub it in well using your hands. Salt is both seasoning and tenderizer in this method.
5. Squeeze fresh lemon juice over the lamb. Make sure it seeps into the incisions and surfaces. The citrus gives a touch of brightness and also helps soften the meat.
6. Let the lamb rest for at least 30–40 minutes at room temperature while you prepare your fire.
7. (Optional) Add crushed garlic and herbs to the meat if you want an aromatic touch—but Georgy typically avoids this to keep it traditional.

🔥 3. BUILDING THE OPEN FIRE

The Setup:

• Build a campfire using dry hardwood or charcoal. Avoid resinous wood like pine which adds bitterness.
• Burn the fire for at least 1.5–2 hours until you’re left with a glowing bed of white-hot embers.
• Once flames die down, spread the coals evenly to create a consistent heat source.
• Use rocks, bricks, or a grill rack to suspend the meat above the coals.
• If you’re using metal skewers or hanging hooks, make sure the meat doesn’t directly touch the embers—radiant heat is key.

🍖 4. COOKING THE LAMB OVER EMBERS

1. Place the lamb cuts directly over the embers or suspend from hooks above the pit. Keep about 25–30 cm (10–12 inches) from the coal bed.
2. Let the meat sear slowly—turn or rotate it every 10–15 minutes to ensure even cooking and prevent burning.
3. Every 15–20 minutes, splash a small amount of water (2–3 tbsp) onto the lamb or coals. This creates a gentle steam that keeps the meat moist and adds smokiness without flare-ups.
4. You may also cover the fire pit with a lid or foil tent briefly to trap more heat if the ambient temperature is low.

Cooking Time:

• Depending on the size and thickness of your lamb, cooking may take between 1.5 to 2.5 hours.
• Ribs and thin cuts will cook faster, while leg or shoulder pieces need longer.
• Use a skewer or knife to test tenderness. If juices run clear and the meat is easy to pierce, it’s ready.
• For the most tender result, let thick cuts cook slowly at a lower distance from the embers.

🧺 5. REST, SLICE & SERVE

1. Once cooked, remove the lamb from the fire and place it on a large wooden board or tray.
2. Let it rest for 10–15 minutes under a loose sheet of foil. This step is crucial for allowing the meat fibers to relax and retain juices.
3. Use a sharp knife to carve thick slices or cut into smaller serving pieces.
4. Serve the lamb while hot, surrounded by:
   • Fresh flatbread or lavash
   • A crisp tomato-cucumber salad with onions
   • Pickled vegetables or garlic
   • Fresh herbs like parsley and basil
   • Optional sauces: adjika, tzatziki, or a garlic yogurt dip

✅ TIPS & NOTES FROM GEORGY’S METHOD

• Salt + Lemon is all you need to transform the meat. Avoid complicated marinades.
• Ember heat gives a superior result to flame grilling—low and slow wins.
• Don’t rush. This is a dish about patience and simplicity.
• Use natural fat from the lamb to baste—no need for butter or added oil.
• If cooking ribs or belly cuts, crispy edges with juicy centers are a good sign of proper fire management.