Char-Roasted Chermoula Lamb
Apr
This Easter, we're taking our love of outdoor cooking to new heights by infusing it with the vibrant flavours of North Africa. We chose lamb, a classic Easter centrepiece, for its rich, tender meat that beautifully absorbs the diverse flavours we're incorporating. Cooking it 'bush style' over coals, a method shared and celebrated in both Australian and South African culinary traditions, creates a rustic and intensely flavourful experience. The addition of Chermoula, a fragrant North African marinade, reflects our love for exploring culinary boundaries and celebrating the fusion of cultures. This recipe is a testament to the diverse influences that inspire our cooking, bringing together the heart of the open-grid braai, with the aromatic spices of the Mediterranean. It's a celebration of Easter, friendship, and the joy of sharing delicious food under the open sky.
DRY BRINE THE LAMB (Recommended, but Optional):
If you have time (ideally overnight), score the fat cap of the lamb using a sharp knife, make shallow, crisscross cuts in the fat layer, being careful not to cut into the meat.
Rub the lamb generously with coarse sea salt, freshly ground black pepper, and sliced or minced garlic.
Place the lamb on a wire rack set over a baking sheet.
Cover loosely with plastic wrap and refrigerate overnight.
If you don't have time:
You can still dry brine for a shorter period, even 1-2 hours before cooking. This will still enhance the flavour and tenderness.
Score the Lamb before adding the salt, pepper and garlic.
Alternatively, you can season the lamb with salt, pepper, and garlic before applying the Chermoula.
PREPARE THE CHERMOULA (Day Of):
Combine all Chermoula ingredients in a food processor or blender.
Pulse until you have a coarse paste.
Reserve a portion of the Chermoula for basting the lamb during cooking. The remaining Chermoula will be used to coat the lamb after the initial searing. For easier basting, thin the reserved portion slightly with lemon juice, olive oil, or a splash of white wine/beer.
PREPARE THE LAMB:
Remove the lamb from the refrigerator 1-2 hours before cooking. Rub the lamb with olive oil.
Secure the lamb onto the rotisserie spit according to our manufacturer's instructions. Ensure it is balanced for even rotation. You may need to use butcher's twine to tie any loose ends or areas to ensure a compact shape for even cooking.
PREPARE THE BRAAI FOR ROTISSERIE:
Build a medium-high heat coal fire directly beneath where the lamb will rotate for the initial browning. Once browned, you may need to adjust the coals to provide more indirect heat for the remainder of the cooking time.
If using wood chips, soak them in water for 30 minutes, then add them to the coals when they are glowing.
BROWN THE LAMB:
Attach the spit with the lamb to the rotisserie motor and begin rotation directly over the medium-high heat coals.
Rotate the lamb until all sides are nicely browned, this should take approximately 15-20 minutes. Monitor closely to prevent burning.
BEGIN CHERMOULA BASTING AND CONTINUE ROASTING:
Once the lamb is browned, reduce the heat to medium or move some coals away to create a more indirect heat environment.
Insert the probe of your Meater wireless meat thermometer into the thickest part of the lamb, avoiding the bone and the spit. Follow the Meater app instructions for setup and target temperature.
Begin basting the lamb generously with the thinned Chermoula. Continue to rotate the lamb.
Baste the lamb every 20-30 minutes with the remaining Chermoula.
Use a spray bottle with water to control any flare-ups from dripping fat. Spray the coals directly, not the meat.
Cook for approximately 1 hour 30 minutes to 2 hours 15 minutes further, or until the Meater app indicates your desired internal temperature is reached:
Medium-rare: 58-60°C
Medium: 63-65°C
Well-done: 70-72°C
REST AND SERVE:
Once the Meater indicates the desired temperature, turn off the rotisserie motor and carefully remove the spit with the lamb.
Transfer the lamb to a cutting board, cover loosely with foil, and let it rest for 15-20 minutes.
Carve the lamb and serve with your favourite sides.
Tips:
- Chermoula as a Condiment: You can reserve some of the Chermoula to serve alongside the carved lamb.
- Sides: Couscous, roasted vegetables (especially peppers and eggplant), or a fresh Mediterranean salad would complement the North African flavours beautifully.
- Spice Level: Adjust the chilli in the Chermoula to your preference.
- Lemon: If you want a more intense lemon flavour, add more lemon zest to the Chermoula.
- Balancing the Lamb: Ensure the lamb is well-balanced on the spit for smooth and even rotation.
- Heat Control: Monitor the heat of your braai carefully, especially during the initial browning and the subsequent roasting.
- Meater Monitoring: Follow the Meater app closely for real-time temperature updates and estimated cooking times.
Equipment:
- OZ Braai, Rotisserie Kit
- Food processor or blender
- Meat thermometer (Meater)
- Spray bottle with water (for managing flare-ups)
- Tongs
- Donkey Long Tongs for the coals
- Wire rack
- Baking sheet
- Sharp knife
Ingredients
Directions
DRY BRINE THE LAMB (Recommended, but Optional):
If you have time (ideally overnight), score the fat cap of the lamb using a sharp knife, make shallow, crisscross cuts in the fat layer, being careful not to cut into the meat.
Rub the lamb generously with coarse sea salt, freshly ground black pepper, and sliced or minced garlic.
Place the lamb on a wire rack set over a baking sheet.
Cover loosely with plastic wrap and refrigerate overnight.
If you don't have time:
You can still dry brine for a shorter period, even 1-2 hours before cooking. This will still enhance the flavour and tenderness.
Score the Lamb before adding the salt, pepper and garlic.
Alternatively, you can season the lamb with salt, pepper, and garlic before applying the Chermoula.
PREPARE THE CHERMOULA (Day Of):
Combine all Chermoula ingredients in a food processor or blender.
Pulse until you have a coarse paste.
Reserve a portion of the Chermoula for basting the lamb during cooking. The remaining Chermoula will be used to coat the lamb after the initial searing. For easier basting, thin the reserved portion slightly with lemon juice, olive oil, or a splash of white wine/beer.
PREPARE THE LAMB:
Remove the lamb from the refrigerator 1-2 hours before cooking. Rub the lamb with olive oil.
Secure the lamb onto the rotisserie spit according to our manufacturer's instructions. Ensure it is balanced for even rotation. You may need to use butcher's twine to tie any loose ends or areas to ensure a compact shape for even cooking.
PREPARE THE BRAAI FOR ROTISSERIE:
Build a medium-high heat coal fire directly beneath where the lamb will rotate for the initial browning. Once browned, you may need to adjust the coals to provide more indirect heat for the remainder of the cooking time.
If using wood chips, soak them in water for 30 minutes, then add them to the coals when they are glowing.
BROWN THE LAMB:
Attach the spit with the lamb to the rotisserie motor and begin rotation directly over the medium-high heat coals.
Rotate the lamb until all sides are nicely browned, this should take approximately 15-20 minutes. Monitor closely to prevent burning.
BEGIN CHERMOULA BASTING AND CONTINUE ROASTING:
Once the lamb is browned, reduce the heat to medium or move some coals away to create a more indirect heat environment.
Insert the probe of your Meater wireless meat thermometer into the thickest part of the lamb, avoiding the bone and the spit. Follow the Meater app instructions for setup and target temperature.
Begin basting the lamb generously with the thinned Chermoula. Continue to rotate the lamb.
Baste the lamb every 20-30 minutes with the remaining Chermoula.
Use a spray bottle with water to control any flare-ups from dripping fat. Spray the coals directly, not the meat.
Cook for approximately 1 hour 30 minutes to 2 hours 15 minutes further, or until the Meater app indicates your desired internal temperature is reached:
Medium-rare: 58-60°C
Medium: 63-65°C
Well-done: 70-72°C
REST AND SERVE:
Once the Meater indicates the desired temperature, turn off the rotisserie motor and carefully remove the spit with the lamb.
Transfer the lamb to a cutting board, cover loosely with foil, and let it rest for 15-20 minutes.
Carve the lamb and serve with your favourite sides.
