Entree: Bulgaria – Southern Culinary Region – чеверме ➤ cheverme (Traditional spit-roasted whole lamb slow-cooked over coals until charred outside and tender inside)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 2 hrs

Total 4 hrs 10 min

Ingredients

- 1 bone-in leg of lamb, approx. 6 lb (2.7 kg)
- 4 tbsp (60 ml) sunflower oil or other neutral oil
- 6 cloves garlic, crushed
- 2 tbsp (30 ml) sweet paprika (preferably Hungarian or Bulgarian)
- 1 tbsp (15 ml) dried oregano or dried thyme
- 2 tbsp (30 ml) white wine vinegar or lemon juice
- 2 tsp (10 ml) coarse salt, more to taste
- 1 tsp (5 ml) freshly ground black pepper
- 2 large onions, quartered
- 1 cup (240 ml) water or light stock for basting
- 2 bay leaves
- Fresh parsley for garnish

Instructions

1. Prepare marinade: In a bowl whisk together oil, crushed garlic, paprika, oregano, vinegar, salt, and pepper into a smooth paste.
2. Score and coat the lamb: Pat the leg of lamb dry. Make shallow 1/2-inch (1 cm) cuts across the thickest parts and rub the marinade all over, working it into the scores. Let rest 1–4 hours in the refrigerator (or overnight) covered.
3. If using a spit: Skewer the lamb securely on the spit and preheat coals to medium-hot. Roast over indirect heat, turning steadily, basting occasionally with water or pan juices, until internal temperature reaches 135–140°F (57–60°C) for medium-rare to medium, about 2–3 hours depending on heat and size. Let rest 15–20 minutes before slicing.
4. Oven method (home alternative): Preheat oven to 325°F (160°C). Place the lamb on a rack set over a roasting pan with quartered onions and bay leaves in the pan. Roast, basting every 30 minutes with pan juices or 1 cup (240 ml) water, until internal temperature reaches 135–140°F (57–60°C), about 2½–3 hours. For a charred exterior, finish under high broil for 4–6 minutes per side, watching closely.
5. Rest and carve: Transfer lamb to a cutting board, tent loosely with foil, and rest 15–20 minutes. Carve into slices or serve large portions.
6. Serve: Arrange on a platter with roasted onions, garnish with chopped parsley, and offer bread and simple salads or roasted vegetables typical of the region.