Antikristo — Cretan Slow-Roasted Lamb over Coals

Prepare your outdoor cooking area. Dig a shallow pit or prepare a large fire pit. Start a wood fire using hardwood, allowing it to burn down to hot coals.

While the fire is preparing, clean the lamb thoroughly. If using a whole lamb, butterfly it open. Season generously with sea salt, black pepper, and dried Greek oregano, ensuring all surfaces are covered.

Secure the lamb onto metal spits or sturdy wooden stakes. Position the stakes vertically around the perimeter of the fire pit, ensuring the lamb is facing the coals but not directly over them. The distance should allow for slow cooking without burning.

Maintain a consistent heat by adding more wood to the fire as needed, allowing it to burn down to coals. The cooking process will take approximately 5-7 hours, depending on the size of the lamb and the heat intensity.

Periodically rotate the lamb and adjust its distance from the coals to ensure even cooking. Baste the lamb with a mixture of olive oil and lemon juice every hour or so, using a brush or a sprig of fresh oregano.

The lamb is ready when the meat is very tender, the skin is crispy, and it easily pulls away from the bone. The internal temperature should be around 70°C.

Carefully remove the lamb from the spits. Let it rest for 15-20 minutes before carving and serving. Serve with fresh lemon wedges.