INGREDIENTS
- 1 kg (2.2 lb) mutton leg steaks
- 1.5 kg (3.3 lb) boneless mutton leg cut into cubes
For marinating the steaks:
- Extra virgin olive oil
- 4 garlic cloves (cut into quarters)
- 1 sprig of fresh rosemary
- 2 g sweet paprika
- Salt
- Black peppercorns
- Thyme
For marinating the cubes for the spit-roast (1.5 kg mutton):
- Extra virgin olive oil
- 5 garlic cloves (cut into quarters)
- 2 sprigs of fresh rosemary
- 3.5 g sweet paprika
- Salt
- Black peppercorns
- Thyme
PREPARATION
Ask your butcher to make 1.5 cm-thick steaks out of the boneless mutton leg. Cut the rest of the mutton leg into 5x5 cm cubes for skewering on the small spits. Use a blade-style meat tenderizer on the steaks and cubes for maximum effect. This way, you increase the tenderness of the mutton meat.
Then, spread olive oil in a large vessel, and spread the steaks in one layer. Pour olive oil onto them. Make several layers, until you get all the steaks in the vessel with the olive oil covering them. Add garlic cloves and fresh rosemary between the layers. After estimating the quantity of olive oil you’ll need, add the paprika and stir until blended into the oil. Prepare the following mixture to apply after grilling: 1 tbsp sea salt (preferably fleur de sel), ½ tsp black peppercorns, and ½ tbsp thyme. Refrigerate the steaks and marinate for 2 hours.
Follow the same process for the meat cubes, but instead of layering, mix and massage the meat to distribute the marinade evenly. Marinating time is the same as before.
COOKED ON amber.q A
COOKING
Before lighting the charcoal grill, remove the pieces of meat from the olive oil, and transfer to a colander to drain. A few minutes before the charcoals are fully lit, skewer the meat cubes in the small spits. For lighting the charcoal grill, pile up the charcoals inside the fire cabin of your grill. Place kindling on top (alcohol-soaked cotton) and light them. The charcoals will be lit easily, quickly, and without smoke.
When the charcoals are fully lit, spread them inside the fire cabin. Grill the steaks on high heat. Turn them over a few times, since they are quite thin. Grill the skewers effortlessly on rotation. When they are done, remove them from the grill. Wait for 6-7 minutes, until they cool down a bit. Sprinkle generously with the mixture of salt, pepper, and thyme. Enjoy the flavor of mutton grilled two different ways. There will be a difference in flavor, texture, and tenderness. When changing the way of grilling, we get a different result in terms of flavor. It’s on you to compare the taste. Do the test!
Serve with roasted tomatoes, roasted green and red peppers, and fine red wine.
Happy grilling everyone!
