Cheverme
Bulgaria's festive spit-roasted lamb, traditionally a whole animal turned slowly over open coals for 8-10 hours - this home version uses a bone-in leg of lamb roasted low and slow instead, since a full spit setup isn't practical for most kitchens; the long, low roast and frequent basting are what render the fat and keep the meat falling-apart tender, the same principle behind the original all-day spit.
⏱ 300 min🍽 8 servings
dinner
Ingredients
- •5 lb bone-in leg of lamb
- •6 cloves garlic, slivered
- •2 tbsp salt
- •1 tbsp black pepper
- •2 tbsp dried oregano
- •1/4 cup olive oil
- •1 cup white wine
- •2 lemons, juiced
Steps
- 1.Using a small knife, cut slits all over the lamb leg and insert the garlic slivers into them.
- 2.Rub the lamb all over with the salt, pepper, oregano, and olive oil, then let it come to room temperature for 30-45 minutes before roasting.
- 3.Preheat the oven to 325°F. Place the lamb on a rack in a roasting pan and pour the white wine and lemon juice into the bottom of the pan.
- 4.Roast for 4-5 hours, basting every 45 minutes with the pan juices, until the meat is deeply browned outside and falls off the bone with a fork - it's this long, slow roast with frequent basting that stands in for the original all-day spit, rendering the fat and keeping the meat tender instead of just cooking it through.
- 5.Tent with foil if the outside browns too much before the inside is tender.
- 6.Let rest for 15-20 minutes before carving or pulling the meat off the bone. Serve with the pan juices spooned over the top.