Barbecued Greek Lamb
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.
Ingredients
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
Tzatziki
- 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
Instructions
- 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.
Notes
Optional ideas:
- 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.