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