Greek Lamb Kokoretsi on the Spit

What you need

• 500 g (1 lb 2 oz) lamb liver
• 250 g (9 oz) lamb heart
• 250 g (9 oz) lamb kidneys
• 200 g (7 oz) lamb sweetbreads
• 300 g (10 oz) caul fat
• 500 g (1 lb 2 oz) lamb intestines, cleaned, about 3 m (10 ft) long
• 3 tbsp dried oregano, 2 tbsp for the offal, 1 tbsp for the basting
• 2 tsp salt
• 1 tsp black pepper, freshly ground
• 150 ml (2/3 cup) olive oil, for the basting
• 3 lemons, 2 juiced for the basting, 1 cut into wedges for serving

Method

Restated from the original video

1. 1

   Flush the intestines with cold running water until the water runs clear, then soak them in cold water for 30 min.

2. 2

   Rinse the liver, heart, kidneys and sweetbreads. Trim away sinew, membranes and the white core of the kidneys, then pat everything dry.

3. 3

   Cut all the offal into pieces about 5 cm (2 in) across.

4. 4

   Toss the pieces with the salt, pepper and 2 tbsp of the oregano. Chill for 30 min.

5. 5

   Rinse the caul fat in cold water, spread it out flat and pat it dry.

6. 6

   Thread the offal onto a long spit, alternating liver, heart, kidneys and sweetbreads. Tuck a scrap of caul fat between every 2-3 pieces. Pack the pieces tight into a log about 6 cm (2 1/2 in) thick.

7. 7

   Wrap the whole log in the remaining caul fat so no offal shows.

8. 8

   Tie the end of one length of intestine to the spit. Wind it tightly around the log in a spiral, working back and forth along the spit. Knot the end of each length to the next and keep winding until the casing is fully covered. Tie off the last end.

9. 9

   Light the charcoal and let it burn down to steady, medium embers. Whisk the olive oil, the juice of 2 lemons and the remaining 1 tbsp oregano for basting.

10. 10

    Mount the spit well above the embers, about 40 cm (16 in). Roast, turning slowly and steadily, for 1 1/2 hours so the inside cooks without scorching the casing.

11. 11

    Lower the spit to about 25 cm (10 in) above the embers. Keep turning and brush with the basting mixture every 15 min.

12. 12

    Roast until the casing is deep golden and crisp and the centre reaches 71 °C (160 °F), 1 1/2-2 hours more. Pour out any basting left in the bowl rather than using it on the cooked meat.

13. 13

    Rest the kokoretsi on the spit for 10 min. Slice thinly across the log and serve hot with lemon wedges.

Imported from kopiaste.org. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.