800 g lamb culottes with scored fat.
1 bunch of spring onions
2 good red onions
600 gm. seasonal vegetables. Turnips, carrots, fennel etc.
Rosemary and lemon
Salt and pepper.
A little olive oil
Remove excess fat and sinews from the culottes. Leave a good edge of fat on the upper face. Score it into squares.
Wash and cut your vegetables into suitable pieces and wrap them into small kitchen foil parcels. Sprinkle in a little olive oil before sealing.
Blend the plucked rosemary and lemon zest with a little water, salt and pepper to marinate the lamb. (If you are grilling, it's better not to base your marinade on oil. It ends up dreadfully sooty. Water just evaporates and leaves all the good taste in the meat)
Leave the culottes to marinate for at least a couple of hours, preferably overnight.
Ensure that the Forno is going well and the grill is thoroughly hot.
Ensure that there are only embers below the grill and a little fire on the outer edge to fetch fresh embers from. That way, you also keep the oven space hot so that the meat cooks evenly.
Now grill your lamb culottes on all sides and also add your vegetable parcels to the forno in a good hot place. Also grill your spring onions and halved red onions until they are tender.
The lamb must have a core temperature of approx. 65 degrees before taking it out and resting it under kitchen foil. When the meat is well roasted, you could add the oven door, move the embers a little away from the lamb and finish cooking the meat by oven roasting.
When the meat has rested a little, cut into neat slices and serve with baked vegetables and grilled onions.