Greek Barbecued Lamb

Lamb butterflied, marinated in herbs and barbecued is always a recipe for success. By marinating the lamb not only do you add flavour you reduce the cooking time.

Wine Recommendation: A Chianti or Barbera will make an excellent accompanyinment with this dish. See The Mixed Case for details.

Lamb on the BBQ
Delicious BBQ lamb, nothing beats it.
Salad to accompany the lamb
Asparagus cooked in foil
Lamb served and ready to et

Ingredients

Lamb

  • 1 small leg of lamb, butterflied (see below)
  • 4 garlic cloves, crushed
  • 2 tbsp oregano, finely chopped
  • 1 tbsp dried wild oregano
  • 2 tbsp thyme, finely chopped
  • 1 tsp dried mint
  • juice and zest of 1 lemon
  • 2 tbsp honey
  • 5 tbsp olive oil
  • maldon salt and freshly ground black pepper

Yoghurt Sauce

  • 250g greek style yoghurt
  • 1 tbsp basil, finely chopped
  • 1 tbsp dill, finely chopped
  • 1 tbsp flat leaf parsley, finely chopped
  • 1 tbsp mint, finely chopped
  • pinch maldon salt

Method

  1. Lamb Marinade: Place the lamb on a large plate or oven tray, add all the marinade ingredients. Massage the marinade into the lamb. Cover and refrigerate for 3-24 hours.
  2. Yoghurt SauceMix all the ingredients in a bowl until well distributed. Cover and refrigerate until ready to serve (can be prepared up to 24 hours in advance).
  3. To Barbecue:Preheat a barbecue to a medium high heat. Place the lamb on the barbecue (if coal in the centre) and cook for 10-20 minutes on either side (dependant on whether you like the lamb rare or well done ). Remove the meat from the barbecue and allow to rest in a warm place for 5-10 minutes before slicing.
  4. To Serve: Serve slices of the lamb with the yoghurt sauce. Accompany the lamb with barbecued slices of courgette (zucchini) and aubergine (eggplant) or a Greek Salad or your choice of accompaniments.