Lamb Souvla Style With Crackling, Potato Puree Recipe

Cooking Directions

• STEP 1.Start by marinating the lamb in a mixture of olive oil, lemon juice, garlic, oregano, salt, and pepper. Let it marinate for at least 2 hours or overnight for maximum flavor.
• STEP 2.Preheat your grill or barbecue to medium-high heat. Remove the lamb from the marinade and thread it onto a spit, securing it tightly. Place the lamb on the grill and cook for about 1 hour, turning occasionally, until the lamb is cooked to your desired doneness.
• STEP 3.While the lamb is cooking, prepare the crackling by scoring the skin of the lamb and rubbing it with salt. Place the lamb in a hot oven for about 20 minutes, or until the crackling is crispy and golden brown.
• STEP 4.Once the lamb is cooked, remove it from the spit and let it rest for a few minutes before carving. Serve the lamb souvla style with the crackling on top and a side of creamy potato puree.
• STEP 5.For the potato puree, boil peeled and diced potatoes until tender. Drain and mash the potatoes with butter, milk, salt, and pepper until smooth and creamy. Serve alongside the lamb.

Cooking Tips

• Make sure to marinate the lamb for at least 2 hours or overnight to allow the flavors to penetrate the meat.
• To achieve a crispy crackling, make sure to score the skin of the lamb before roasting and rub it with salt.
• For a smoky flavor, you can add some wood chips to your grill or barbecue while cooking the lamb.

Storage and Serving

• Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the lamb, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the lamb souvla style with the crackling on top and a side of creamy potato puree for a delicious and satisfying meal.