Greek lamb roast

Greek lamb roast

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

  • Score under side of lamb leg to depth of 5mm.
  • Combine oil, garlic, lemon, rosemary, oregano and pepper.
  • Rub half of marinade well into lamb getting it into the scored slits.
  • Turn and rub remaining marinade into skin/fat side of leg.
  • Cover and return to refrigerator for 1- 2 hours.
  • BBQ:
  • Heat BBQ to moderately high heat.
  • Cook lamb for 5-6 minutes on each side, scored side first, until seared well.
  • Reduce heat to low. Cover and cook further 25-30 minutes until cooked through.
  • Remove to warm plate. Cover loosely with foil. Stand for 10 minutes before carving.
  • 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.
  • Oven:
  • Preheat fan forced* oven to 180°C.
  • Cook lamb on a rack in a large baking dish for 30-40 minutes until cooked through.
  • Remove to warm plate. Cover loosely with foil. Stand for 10 minutes before carving.
  • Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.

Tips

  • 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.
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