Greek Marinade for Lamb

This was a delight! I was in a hurry today so rushed into the supermarket to buy something for dinner. I reluctantly picked up a pre-butterflied lamb leg, reluctantly only because the supermarket presumed I would like it with some rosemary smothered all over it. As delicious as the two are together, I resented being told how to eat it so chucked the rosemary straight into the bin. Instead I called on all the delicious flavours of Greece, namely lemon, garlic and oregano to create a superbly delicious, succulent dish. Not really up there on the difficulty scale but sometimes the simplest foods are the best.

1kg butterflied lamb leg
1 lemon
3 garlic cloves (grated)
2 teaspoons dried oregano
1 teaspoon salt
freshly ground black pepper
3 tablespoons olive oil

Zest the lemon and squeeze out the juice, combine it with all the other ingredients in a large bowl then rub all over the lamb. Cover with plastic wrap and refrigerate for 24 hours for the best result, but 2 hours minimum.

Heat a BBQ till hot, then cook the lamb for approximately 35 minutes until cooked to pink. Leave to rest for 10 minutes then if you like, squeeze over some more lemon juice over just before serving.

Cut the lamb into thick slices and serve with whatever you like. I served mine as part of a large spread full of salads and other healthiness.

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