Patagonian Spit-Roasted Lamb

Ingredients

• •Lamb
• •Coarse salt
• •Garlic
• •Rosemary
• •Olive oil
• •Red wine vinegar

Steps

1. 1Butterfly a whole leg or half carcass of lamb and season it generously on both sides with coarse salt.
2. 2Set up a wood or charcoal fire and let it burn down to steady, glowing embers positioned to one side.
3. 3Skewer the lamb onto a metal cross or mount it on a rack angled toward the embers, with the bone side facing the heat first.
4. 4Cook the lamb slowly for about 3 hours, rotating and repositioning it occasionally so the heat reaches every part evenly.
5. 5Meanwhile, crush garlic and chopped rosemary together with olive oil and red wine vinegar to make a basting sauce.
6. 6Baste the lamb with this mixture every 30 minutes or so, which keeps the meat moist as it renders.
7. 7Continue cooking until the internal temperature reaches about 160 degrees Fahrenheit and the skin turns deeply crisp and mahogany colored.
8. 8Remove the lamb from the fire and let it rest for 15 minutes before carving.
9. 9Carve the meat into portions at the table and serve it simply, with just the pan juices spooned over the top.