Hi Luc,
I will try yours.
I do rotisserie on the grill, the only "problem" with that is, the horizontal cooking gives a different result. Lot of the self-basting gets lost.
But I don't have gyro either (the cheapest one is like 500.- and am not even sure it would be good, the others are in the 1000's, so I don't think I will have one any time soon..)
Not that it has anything to do with gyro, but one of my favorite ways for leg of lamb it to marinate it in brandy with lots of fresh herbs and garlic. After cooking I like to flambe it too.
Anyway, I have one in the fridge, might just grill it your way soon.
Will let you know. |