Spit-Roasted Whole Greek Lamb - cooking recipe

Ingredients

24-25 lb whole baby lamb
1 head garlic, cloves separated and peeled
1/3 cup salt
2 cups olive oil
2 cups lemon juice
1 bunch dried Greek oregano (rigani), crumbled

Preparation

You need a rotisserie or a rotisserie attachment for your grill for this dish. When using a rotisserie, a tray of water placed under the lamb will catch any drippings from lamb while keeping lamb moist.
Preheat rotisserie or grill. Insert rotisserie spit through the middle of the lamb, close to the spine. Pierce lamb all over with a sharp knife. Insert garlic cloves into cuts. Rub lamb with salt and oregano, inside and out. Attach rotisserie bar and tighten ends. Let lamb rotate for up to 15 mins, until it starts to perspire.
Baste lamb with olive oil and lemon juice. Cook for about 2 hours 30 mins, basting at least every 30 mins. The lamb is cooked when meat begins to fall from the bone at the joints and the skin is easily broken when pressed. Carve and serve.