Spit-roasted lamb leg, Theban royal deîpnon
Lamb rubbed with salt, wild oregano, and thyme, slowly roasted on a spit until golden-crusted, basted with olive oil and a splash of wine. The meat, rare and festive, is served in portions cut with a bronze knife.
Lamb rubbed with salt, wild oregano, and thyme, slowly roasted on a spit until golden-crusted, basted with olive oil and a splash of wine. The meat, rare and festive, is served in portions cut with a bronze knife.
When I had delivered Thebes from the riddle-beast, the people hailed me king and long tables were set. See this ram that my men turn over the embers: they rub it with salt and the bitter herbs of our hills, they baste it with oil and wine until the skin sings under the fire. It is I who carve and distribute the portions, for such is the duty of a king: to give each his due. Feast, and may the gods be kind to us — at least I thought so then.
- •Leg or shoulder of lamb — a fine piece (festival meat)
- •Sea salt — generously (seasoning, crust)
- •Wild oregano and thyme — a bunch (herbs)
- •Olive oil — as much as you like (basting)
- •Wine mixed with water — a cyathus (basting, deglazing)
Spit-roasted lamb leg, Theban royal deîpnon
Lamb rubbed with salt, wild oregano, and thyme, slowly roasted on a spit until golden-crusted, basted with olive oil and a splash of wine. The meat, rare and festive, is served in portions cut with a bronze knife.
Why this dish? As king of Thebes, victor over the Sphinx, Oedipus presides over great banquets where roasted meat is shared — a privilege of festivals and sacrifices. Each person's portion, distributed by the king, seals the order of the city he believes he has saved.
When I had delivered Thebes from the riddle-beast, the people hailed me king and long tables were set. See this ram that my men turn over the embers: they rub it with salt and the bitter herbs of our hills, they baste it with oil and wine until the skin sings under the fire. It is I who carve and distribute the portions, for such is the duty of a king: to give each his due. Feast, and may the gods be kind to us — at least I thought so then.
Ingredients (period version)
- Leg or shoulder of lamb — a fine piece (festival meat)
- Sea salt — generously (seasoning, crust)
- Wild oregano and thyme — a bunch (herbs)
- Olive oil — as much as you like (basting)
- Wine mixed with water — a cyathus (basting, deglazing)
Ingredients
- Leg of lamb — 1.5 kg (festival meat)
- Sea salt — 2 tsp (seasoning, crust)
- Dried oregano — 2 tbsp (herb)
- Fresh thyme — a few sprigs (herb)
- Olive oil — 5 tbsp (basting)
- Dry white wine — 150 ml (basting)
- Honey — 1 tbsp (final glaze (optional))
Method
- Score the leg, rub with salt, oregano, and olive oil; tuck thyme into the slits. Let rest 1 hour.
- Sear the piece in a very hot oven (240 °C) for 15 minutes to form a crust.
- Reduce to 160 °C and continue roasting 1½–2 hours, basting regularly with the juices, oil, and wine.
- At the end of cooking, brush with a little honey for the glaze, let rest 15 minutes, then slice and distribute the portions.
How it was made : Meat was mostly consumed during sacrifices and festivals: the bones and fat were burned for the gods, the rest was eaten roasted on a spit (optáo) or boiled. The equitable distribution of portions by the chief or king was a fundamental political and religious act, described as early as Homer.
The contemporary twist : Serve on an olive wood board with olives, fresh herbs, and a drizzle of virgin oil: a "king's share" to carve at the table in front of guests.
Sources : Homer, Iliad (scenes of sacrifice and meat sharing) · Andrew Dalby, Food in the Ancient World from A to Z (2003)
Oedipus · Charactorium