I suppose this was born outta part-inspiration .. Inspiration by watching the excellent Rick Steins adventures.. Venice to Istanbul .. A great show not just the food yet the sheer obvious pleasure he gets from watching it get made.. And there has been a number of spit roast lambs in the series so far.. 

This I suppose is partly inspired.  

Lamb breast is one of those pieces of meat that many avoid.. It is indeed a curious ratio of meat to fat.. And takes some cooking to get it tasty .. It is though a lovely thing to eat. Great when sliced and fried in crumbs.. Or like this.. 

Two deboned lamb breasts.. 

Rose harrisa and Iranian mixed herbs.. Salt of course too.. 

Then the two pieces later on top of each other.. Some mint concentrate and some Turkish seasonings sprinkled ..

 All rolled up and tied up with string before going into the rotisserie .. 

Left at 150 for almost three hours.. Indirect heat for most of it.. Then a little heat under it to crackle it up a bit… It needs a good stabbing too .. Just to release some of that fat.. 

  
A thing of mighty beauty..

Chopped up and served up with piada breads, salsa verde.. (Made what with coriander, parsley, mint, capers, garlic, anchovies and horseradish mustard.. All whizzed up.. 

 And also a pico de gallo.. 

Lip smacking fresh tastes.. The pico de gallo with the herbs, red onion,  tomatoes and a great squeeze of Mexican lime juice.. 

Some lettuce and spring onion..

DEEELLIISSSHHHHHOOOOUS!  
  

Categories: Lambs, Lunches, previous posts, Recipes

Tags: how to cook breast of lamb, kebabs, lamb kebab, piada bread, pico de gallo recipe, rick stein new series, salsa verde recipe, spit roast lamb