Barbequed Greek Herb Crusted Butterflied Leg Of Lamb with Chopped Greek Salad

Name: Barbequed Greek Herb Crusted Butterflied Leg Of Lamb with Chopped Greek Salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Greek
Ingredients: Handful fresh oregano leaves; Handful fresh Greek basil sprigs; 5-6 sprigs thyme leaves; 1 lemon, thinly sliced; 5 cloves garlic, peeled; to taste Salt and pepper; 1 tbsp paprika; 3 tbsps olive oil; ½ leg lamb, butterflied to 1 ½ inches thick; Handful fresh mint leaves; Handful flat leaf parsley; ½ clove garlic, grated; 1 lemon juice; Pinch cayenne pepper; 3 tbsps olive oil; to taste Salt and pepper; 1 cucumber, peeled and seeded, finely chopped; 3 tomatoes, quartered and seeded, finely chopped; 3 spring onions; 200g feta cheese, crumbled; 100g pitted kalamata olives, drained; 4 Flat breads to serve

Over a year ago 6,469 views

Cook: 20 mins

Serves: 4

Greek Main Course

Ingredients

Handful fresh oregano leaves
Handful fresh Greek basil sprigs
5-6 sprigs thyme leaves
1 lemon, thinly sliced
5 cloves garlic, peeled
to taste Salt and pepper
1 tbsp paprika
3 tbsps olive oil
½ leg lamb, butterflied to 1 ½ inches thick
Handful fresh mint leaves
Handful flat leaf parsley
½ clove garlic, grated
1 lemon juice
Pinch cayenne pepper
3 tbsps olive oil
to taste Salt and pepper
1 cucumber, peeled and seeded, finely chopped
3 tomatoes, quartered and seeded, finely chopped
3 spring onions
200g feta cheese, crumbled
100g pitted kalamata olives, drained
4 Flat breads to serve

Accompaniment

Description

Magnificent Greeek style BBQ lamb with an authentic Greek feta cheese salad

Method

1
1. Place the oregano, basil, thyme, lemon slices, garlic, salt, pepper and paprika on a chopping board and with a large cooks knife chop everything together for about 3 mins or until it begins to resemble a chunky paste. (You can do this in a blender to save time but it never gets as even as when doing it by hand). Place the paste in a roasting tray and mix with the olive oil. Season the lamb with salt and pepper then toss in the marinade. For best results marinade overnight in the fridge but if you're pushed for time then a good 2 hours out of the fridge will be fine.

2. Light a barbeque. When the coals are glowing and ash white, with no flames and the heat has lost its fierceness, but is still glowing, lay the lamb, skin side down on the rack. Barbeque for 10 mins on each side or until the lamb is nicely charred but remains pink and moist inside. Remove from the heat and cover with foil, then leave to rest for 20 mins.

3. Meanwhile, place the mint, parsley, garlic, lemon juice, olive oil, salt, pepper and cayenne pepper in a small food processor and blitz until smooth. Place the cucumber, tomatoes, spring onion, feta and olives in a salad bowl and mix with the salad dressing.

4. Quickly heat up your flat breads on the barbeque turning after 1 min. Slice the lamb width ways into 8mm slices. Serve the flat breads, topped with salad and a couple of slices of lamb. Drizzle with any juice and scatter with some fresh Greek basil leaves.