Antikristo

Method

Prepare a large open fire or barbecue with a good bed of hot embers. Pat the lamb dry and season generously all over with salt, pepper, and oregano. Rub the meat with olive oil, lemon juice, crushed garlic, and thyme. Position the lamb between two metal grills or on a spit rack, placed face-down towards the heat, approximately 30-40 centimetres from the embers. Cook for 60-90 minutes depending on the size and heat intensity, turning occasionally to ensure even cooking on both sides, until the exterior is deeply browned and charred whilst the inside remains tender and pink. The meat should be basted occasionally with any pan drippings and additional lemon-oil mixture. Rest the lamb for 10 minutes before carving and serving with fresh lemons and village bread.