The last of these gorgeous warm evenings call for an easily-prepared, flavour-filled barbecue of butterflied lamb leg marinated in lovely Greek flavours, which tenderise and flavour the meat, resulting in melt-in-your-mouth juicy lamb. Simply serve with a side of minted yoghurt, grilled haloumi, wedges of lemon and lots of fresh crisp salad for an easy meal that everyone will love.
Always choose 100% grass-fed and grass-finished meat, as it is nutritionally superior; richer in good omega 3 fats and low in the bad omega 6 fats that are linked with disease, and also contains considerably higher levels of antioxidants, minerals and other significant nutrients. Not using industrial feedlots benefits the environment and makes for happier, healthier animals, and additionally pasture-fed meat, milk, butter and dairy products taste so much better. Factory farmed meat will always be cheaper, but it is better to eat a little less and go with a more nutrient dense, ethically sound product.
Barbecued Greek Lamb
- 1 Lamb Leg Grass-fed, butterflied, approximately 700-800g
- 1/2 Cup Sheep's Milk Yoghurt
- 2 Tbsp Macadamia Oil Or any other oil that is safe for high heat cooking
- 1 Lemon Juiced & zested
- 4 Cloves Garlic Crushed
- 2 Tbsp Oregano
- 3 Tbsp Rosemary Fresh , finely chopped
- 1 Tsp Salt Unrefined
- 1 Tsp Black Pepper Freshly ground
- Olive Oil For serving
- 1 Cup Sheep's Milk Yoghurt
- 1 Small Lebanese Cucumber Grated and squeezed dry
- 1/2 Clove Garlic Crushed
- 1/2 Cup Mint Leaves Finely chopped
- 1 Tbsp Olive Oil
- Salt Unrefined, to taste
- Black Pepper To taste
- Mix together the yoghurt, oil, lemon, garlic, herbs, salt and pepper.
- Rub the marinade all over the lamb and place in the fridge for at least 2 hours or longer, up to overnight.
- Remove the lamb from the fridge 30 minutes before cooking and preheat barbecue to hot.
- Scrape any excess yoghurt marinade off the lamb and grill for 5 minutes on each side over a hight heat. Reduce the heat to low and continue to cook the lamb for 15 minutes for medium-rare. Increase this time to 25 minutes for well-done and reduce to 10 minutes for rare.
- Rest the meat, covered, for 20 minutes.
- Make the tzatziki by simply mixing all of the ingredients together.
- Slice the lamb and drizzle it with olive oil.
- Serve with a big dollop of tzatziki, wedges of lemon, grilled slices of haloumi and plenty of fresh salad.
- Add some fresh thyme leaves to the marinade.
- This recipe would also work beautifully with other cuts of lamb, such as chops, cutlets, backstrap, leg steaks, shoulder or a whole lamb leg. Just adjust the cooking times accordingly.
- You could replace the sheep's yoghurt with full-fat Greek yoghurt or with goat's milk yoghurt.