Greek Leg of Lamb

Continuing with greek theme of my recent posts. This is one of my favourite greek recipes for entertaining up to 6 people. I serve it with a greek salad, pita breads and tzatziki ( a cucumber, mint and garlic dip).
Greek Marinade For Lamb
4 cloves garlic, minced
1 Tblspn olive oil
Generous pinch of salt
2 tsp fresh oregano
2 tsp fresh chopped thyme
2 tsp fresh chopped mint
Zest and juice 1 lemon
½ red onion, grated.
Method:
Place all ingredients in a bowl and add diced lamb or boned leg or boned forequarter.
Marinate at least 2 hours or overnight.
After the lamb has marinated for a couple of hours, tie securely with butcher’s twine lengthways, then roast in the oven at 200ºC for 45-50 minutes or cook on the BBQ for 40 – 45 minutes. Rest for 10 minutes. I usually serve the lamb medium rare.
Greek Salad
4-6 Serves
Combine in a bowl:
2-3 tomatoes cut into 2.5cm chunks
150g diced feta1.5-2cm squares
5-6 thinly sliced rounds of red onion
½ cucumber deseeded and cut into 1-2cm chunks
10-12 kalamata olives
Sea salt to taste
1 Tblspn olive oil
½ Tblspn lemon juice
Fresh chopped mint and/or oregano
1 clove grated or crushed garlic
Tzatziki
2 cups:
A great dip or sauce for yiros.
In a bowl, combine:
1 ½ cups plain unsweetened yoghurt. This can be drained for an hour, line a sieve with some cheesecloth and pour in your yoghurt, sit sieve in a bowl to catch the whey. This makes for a thicker, creamier tzatziki.
½ cucumber, deseeded, grated and squeezed of excess moisture.
1 clove minced garlic
1 Tblspn chopped mint
1 Tblspn olive oil
1 Tblspn lemon juice
Salt to taste
Wow! I love the filling for your lamb…great flavours!