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.
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
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
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.
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).
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.
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.