Barbecued Greek Lamb With Tzatziki

Serving 6 people

80 min


  • bay leaves 2 bay leaves
  • cucumber ½ cucumber, halved and deseeded
  • fresh mint leaves handful mint leaves, chopped
  • garlic clove 1 small garlic clove, crushed
  • garlic cloves 4 garlic cloves
  • greek yogurt 170g pot Greek yogurt
  • juice of lemon juice 1 lemon
  • leg of lamb 1 leg of lamb, butterflied (see step by step guide)
  • olive oil 4 tbsp olive oil
  • oregano 1 tbsp dried oregano
  • thyme 1 tbsp thyme leaf
  • wheat flatbreads flatbreads, to serve
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How to make it

  1. Mash the garlic to a paste with apestle and mortar.
  2. Mix with the oliveoil, lemon juice, oregano and thymeleaves, and season with a little saltand plenty of pepper.
  3. Place the lambin a large porcelain dish.
  4. Pour themarinade over the lamb and massageinto the meat. Leave the lamb for at least1 hr at room temperature, or longer inthe fridge, but no longer than overnightor the meat will become too soft.To cook the lamb, fire up the barbecue,or heat the oven to 220C/200C fan/gas 7.To cook on the barbecue, wait for thecoals to turn ashen, then lay the lambon the grill and cook for 15 mins oneach side for meat that is pink, or 20 minson each side for well done. To cook in the oven, place the lamb in a shallowroasting tin and roast for 30 mins forpink or 40 mins for well done, turningthe lamb halfway through. Leave themeat to rest for 10 mins before carving.Meanwhile, make the tzatziki. Coarselygrate the cucumber, sprinkle with a pinchof salt and squeeze out all the liquid.Tip into a bowl with the yogurt, garlicand mint, and mix well. Carve the lambinto thick slices and serve with thetzatziki wrapped up in warm flatbreads.