Barbecued  greek lamb
14th January 2014

Barbecued greek lamb

By Kurt Photography by Kurt
 

I have made this recipe a couple of times over the summer break, it always gets a great reception. The lemon and yogurt marinade really plays well against the richness of the lamb, making for a well-balanced dish.

This dish is great cooked on a gas grill or a charcoal barbecue; both methods work well. The grill gives a flavoursome charred exterior, with the charcoal method imparting a beautiful smoky depth to the dish.

Dodging the smoke from the barbecue, feeling the sun beating down on your neck, a cold beer in your hand – sounds like summer time – bring it on!

Ingredients

serves 6 - 8
  • lamb
  • 1 leg of lamb, butterflied
  • 5 cloves garlic
  • 200ml plain yogurt
  • Juice of 1 lemon
  • 2 tbsp oregano
  • 1 tbsp thyme
  • tzatziki
  • 1 cucumber
  • 500g Greek yoghurt
  • 3 medium cloves of garlic (1 tbsp minced garlic)
  • Salt and pepper (to taste)
  • 2 tbsp extra virgin olive oil
  • 2 tsp red wine vinegar

    Method

    • --
    • 1. In a large pestle and mortar, mash the garlic to a paste.
    • 2. Add the yogurt, olive oil, lemon juice, oregano, thyme and salt and pepper.
    • 3. Place the butterflied lamb in a tray and pour the marinade over the lamb, get your hands in there and massage the marinade into the lamb.
    • 4. Cover and refrigerate the lamb for at least 3 hours, or overnight.
    • 5. Remove the meat from the fridge 1 hour before cooking, heat your grill.
    • 6. Scrape any excess marinade off the lamb, then place on the grill. Sear the outside (5 minutes per side) then lower the heat and cook for a further 30 minutes for a medium rare.
    • 7. Rest the meat for 20 minutes then serve with tzatziki and flat breads, couscous or even new potatoes.
    • 8. While the meat is resting make the Tzatziki: Grate cucumber, and sprinkle with 2 tsp salt (this will help extract the moisture).
    • 9. Squeeze the grated cucumber to remove moisture and discard the liquid.
    • 10. In a large bowl, combine cucumber, yoghurt, (these should be approximately equal volume), garlic, oil, red wine vinegar.
    • 11. Cover and refrigerate till serving time.
    • 12. Serve lamb with flat bread and a good dollop of Tzatziki.
     
     

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