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.