Barbecued greek lamb
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!
serves 6 - 8
- 1 leg of lamb, butterflied
- 5 cloves garlic
- 200ml plain yogurt
- Juice of 1 lemon
- 2 tbsp oregano
- 1 tbsp thyme
- 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
- 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.