Spit-Roasted Lamb

Method

1. Prepare the lamb: cut half a suckling lamb (about 1.5 kg of meat) into pieces of similar size, including the rib section, shoulder, and belly with the fat net.
2. Marinate the lamb at least 5 hours before, or better overnight: place the pieces in a bowl, add a few cloves of crushed garlic, a generous drizzle of olive oil, and salt. Mix well, cover, and refrigerate.
3. Light a wood fire in your grill or BBQ and let it burn down to embers. Spread the embers evenly to create a moderate heat.
4. Thread the marinated lamb pieces onto a large spit or long skewer, alternating pieces so the fat is distributed.
5. Place the spit over the embers, keeping it at a distance so the heat is gentle. Do not place directly over the flames. Cook slowly, turning the spit frequently to ensure even cooking and to prevent burning.
6. While the lamb is cooking, prepare the fennel and orange salad: slice fennel and oranges thinly, add olives, red onion, salt, pepper, and olive oil. Toss well.
7. Prepare the fava bean salad: shell fresh fava beans (if small, leave raw), add sliced spring onion, shaved pecorino cheese, salt, pepper, and olive oil. Mix gently.
8. When the lamb is nearly done, prepare the grilled bread and escarole: place slices of bread on the grill over the embers, toast until golden on both sides. Rub with a cut garlic clove, drizzle with olive oil, and top with cherry tomatoes.
9. Grill the escarole quarters until wilted and lightly charred.
10. Once the lamb is cooked through and golden (internal temperature around 60°C for medium), remove from the spit. Let rest a few minutes.
11. Serve the lamb with the grilled bread rubbed with garlic and tomatoes, the escarole, the fava bean salad, and the fennel and orange salad. Drizzle everything with extra virgin olive oil and enjoy.