Best Barbecued Greek Lamb Recipes

BARBECUED GREEK LAMB WITH TZATZIKI

Steps:

• Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano, thyme and bay, and season with a little salt and plenty of pepper. Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or 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 the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for meat that is pink, or 20 mins on each side for well done. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Leave the meat to rest for 10 mins before carving.
• Meanwhile, make the tzatziki. Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.

BARBECUED GREEK LAMB

Steps:

• Finely grate the rind off all 3 lemons, then juice the lemons.
• Combine oil, lemon rind and juice, garlic, oregano, nutmeg and salt and pepper and whisk to combine.
• Using a sharp knife butterfly the lamb legs so they open out flat.
• Place lamb into ceramic dishes and pour the marinade evenly over each piece, rub the marinade all over the lamb.
• Cover and refrigerate overnight.
• When ready to cook, remove the meat from the marinade, keep the marinade.
• Preheat a greased BBQ to high heat.
• Add both the lamb legs and cook each side 3 minutes to seal.
• Reduce heat to low.
• Cover BBQ with the hood or a large roasting pan if your BBQ doesn't have a hood.
• Cook for 20 minutes each side for medium done.
• Baste with marinade every 10 minutes.
• Remove lamb from the heat and cover to rest for 15 minutes before slicing.
• Serve with plenty of tzatziki, Greek bread, Barbecued spring vegetables (Recipe #72418) and Feta Roast Potatoes (Recipe #72411).