Just because it's winter, that doesn't mean you have to cook inside. Get the barbecue rotisserie going this weekend.

Recipe Kay Burton | Photograph Sarah Long

Greek marinated rotisserie lamb

1.5-2 kg leg or shoulder of lamb, boned and tied
1 tbsp lemon zest
3 tbsp freshly squeezed lemon juice
¼ cup olive oil
3 cloves garlic, minced
¼ cup coarsely chopped fresh oregano
1 tsp coarsely chopped fresh thyme
1 tsp onion powder
1 tsp freshly ground black pepper

Place lamb into a large, resealable plastic bag. Make the marinade by combining the rest of the ingredients in a medium bowl and mixing well.

Pour marinade over lamb, making sure the meat is completely coated. Seal bag well and place it in the refrigerator. Marinate for 4 to 6 hours, or overnight for the best results.

Heat the barbecue grill to medium or medium-low. Remove lamb from​ the bag and discard the marinade. Thread lamb onto the spit and secure tightly.

Place the spit on the grill and cook until the interior of the meat reaches 62C, about 1½ to 2 hours.

Remove the lamb roast from the barbecue and take off the rotisserie forks. Cover meat loosely with aluminium foil and rest for 8 to 10 minutes.

Carve the meat, arrange it on a platter and serve.

This recipe first appeared in the April 2022 issue of SALIFE magazine.