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lamb

Greek Lamb Roast


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Serves

8

Prep Time

15

Cook Time

40

Ingredients

1.2kg Butterfly Lamb Leg
2 tablespoons Olive oil
4 Cloves garlic, crushed
Finely grated rind of 1 lemon
1 tablespoon Fresh rosemary leaves, coarsely chopped
1 tablespoon Fresh oregano leaves
1 teaspoon Cracked black pepper

Method

1 Score under side of lamb leg to depth of 5mm.
2 Combine oil, garlic, lemon, rosemary, oregano and pepper.
3 Rub half of marinade well into lamb getting it into the scored slits.
4 Turn and rub remaining marinade into skin/fat side of leg.
5 Cover and return to refrigerator for 1- 2 hours.
6 BBQ:
7 Heat BBQ to moderately high heat.
8 Cook lamb for 5-6 minutes on each side, scored side first, until seared well.
9 Reduce heat to low. Cover and cook further 25-30 minutes until cooked through.
10 Remove to warm plate. Cover loosely with foil. Stand for 10 minutes before carving.
11 Recipe note: if you do not have a roasting lid on your BBQ. Cover lamb with foil to keep the heat in or remove to preheated oven.
12 Oven:
13 Preheat fan forced* oven to 180°C.
14 Cook lamb on a rack in a large baking dish for 30-40 minutes until cooked through.
15 Remove to warm plate. Cover loosely with foil. Stand for 10 minutes before carving.
16 Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.

Tips

1 Serving Suggestion: Serve sliced on flat bread with Greek style salad of cucumber, roma tomatoes, red onion and baby spinach. Drizzle with Greek style natural yoghurt.