| Prep: 15 mins | Cook: 3 hrs – 4 hrs | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 45g | 15g | 2g |
| sugars | fibre | protein | salt |
| 0g | 1g | 50g | 2g |
Why I Love Romanian Miel la protap
When I first came across the recipe for Miel la protap, I was immediately drawn to its robust flavors and the cultural heritage it encompasses. This traditional Romanian dish, which translates to “lamb on a spit,” intrigued me with its straightforward yet flavorful ingredients. Growing up in Montana, I was accustomed to hearty meals that mirrored the rugged, expansive terrain. With this recipe, I find a familiar connection to the simplicity and richness of the flavors that shaped my culinary journey.
The Magic of Miel la Protap
One of the reasons I love this recipe is its simplicity. A young whole lamb, marinated in a harmonious blend of garlic, olive oil, lemon juice, and red wine infused with fresh herbs—what could be better? The rosemary, thyme, and parsley not only add an aromatic touch but also enhance the meat’s natural flavors, making every bite a burst of savory delight. The blend of paprika and optional red pepper flakes provides that extra kick, reminiscent of the more adventurous dishes often explored in modern fusion cuisine.
Similar Dishes and Complementary Pairings
Miel la protap brings to mind dishes like Greek souvlaki or even the American barbecue lamb, which also celebrate the lamb’s tender meat and robust flavors. If you are considering what dishes might work well alongside Miel la protap, think Mediterranean. A simple Greek salad with feta, olives, and tomatoes or a side of roasted vegetables with a drizzle of balsamic glaze would complement the main dish beautifully. You might even experiment with a fresh huckleberry sauce—taking a leaf from my Montana-inspired recipes—to add a touch of sweetness and a unique twist.
This recipe is a revelation for anyone who enjoys a combination of tradition and innovation in their food. It was first introduced to me by Chef Florin Dumitrescu, a Romanian culinary maestro whose expertise in traditional flavors has been widely recognized. His ability to modernize age-old recipes while preserving their essence inspired me to try my hand at Miel la protap.
Miel la protap has quickly become a favorite in my household, encapsulating the essence of rustic cooking with a refined touch. Whether you are new to cooking lamb or looking for a new twist on a traditional favorite, this dish promises to deliver an unforgettable culinary experience.
What You’ll Need
- 6-7 lbs (2.7-3.2 kg) whole young lamb
- 6 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup red wine
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh parsley
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 1 teaspoon crushed red pepper flakes (optional)
- 1/2 cup water
Method
Step One
Rinse the lamb thoroughly under cold water and pat it dry with paper towels. Place the lamb on a clean, flat surface, such as a large cutting board.
Step Two
In a small bowl, combine the minced garlic, olive oil, lemon juice, red wine, chopped rosemary, chopped thyme, chopped parsley, sea salt, black pepper, paprika, and crushed red pepper flakes (if using). Mix well to form a marinade.
Step Three
Rub the marinade all over the lamb, making sure to coat it evenly on all sides. You can use your hands to massage the marinade into the lamb for better absorption.
Step Four
Cover the lamb with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the lamb to marinate thoroughly.
Step Five
When you’re ready to cook the lamb, preheat your grill or rotisserie to medium-high heat. If using a charcoal grill, prepare a two-zone fire for indirect grilling.
Step Six
Secure the lamb onto the spit rod of your rotisserie or place it on the grill grate for indirect cooking. If using a rotisserie, make sure the lamb is balanced on the spit rod to ensure even cooking.
Step Seven
Cook the lamb for approximately 2 to 2.5 hours, basting it occasionally with the remaining marinade and 1/2 cup of water. If using a grill, turn the lamb periodically to ensure even cooking and prevent burning.
Step Eight
Check the internal temperature of the lamb using a meat thermometer. The lamb is done when it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Step Nine
Once cooked, remove the lamb from the grill or rotisserie and let it rest for about 15-20 minutes before carving. This allows the juices to redistribute, resulting in a juicier and more flavorful lamb.
Step Ten
Carve the lamb into slices and serve with your favorite side dishes. Enjoy the succulent and flavorful Miel la Protap!
