If in the near future you are planning a trip to nature, and you want to arrange a great holiday with a noisy company, barbecue and, accordingly, meat, I can share with you one wonderful recipe and tell you how to cook lamb on charcoal. Believe me, such meat is much tastier than the more familiar pork or chicken for us, and it is not at all difficult to cook it, and it will not take much time. I usually do not marinate lamb, but simply sprinkle it with salt and pepper, sprinkle with olive oil and add aromatic herbs. Everything seems to be very simple, but with this recipe for cooking lamb on charcoal, the meat turns out to be incredibly juicy and tasty, try it yourself.
Purpose: Outdoors / At the festive table
Main Ingredient: Meat / Lamb
Dish: Hot dishes
- Lamb pulp - 1.2-1.5 Kilograms (thigh)
- Lamb Loin - 1-1.2 Kilograms
- Garlic - 4-5 Cloves
- Fresh greens - 150-200 grams (thyme, rosemary, mint)
- Olive oil - To taste
- Ground black pepper - To taste
- Salt - To taste
How to cook "Lamb on charcoal"
Carefully remove the bone from the thigh of the lamb, rinse the meat and dry it with paper towels. We make small punctures in the lamb with a knife and place the plates of garlic in them, rub the meat with salt and ground pepper. We stuff the herbs into the hole from the bone, sprinkle the lamb with olive oil and go to light the brazier.
There is no point in pickling the thigh part, because we will bake it in foil along with herbs, everything will be soaked there along the way. But the loin should be cut in advance along the ribs, also rub with salt and pepper, stuffed with garlic, sprinkle with olive oil and leave to lie in a mixture of herbs for 2-3 hours.
So, when the charcoal is ready, we wrap the lamb in 2-3 layers of foil and lower it directly into the coals (not very deep). Put the loin on the wire rack and place over the coals.
When the redness from the coals subsides a little, the meat can be buried in the coals deeper, but in general it should be cooked for a rather long time, about 1.5-2 hours. But the loin will be fried much faster, it can be removed as soon as the meat is covered with a fragrant ruddy crust.
It remains to wait a little longer, and the lamb in foil will also cook. Cut it into pieces and eat it quickly while it is still hot. Bon Appetit!