Barbecued Greek lamb with tzatziki

Barbecued Greek lamb with tzatziki

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(3 ratings)

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Cooking time

Prep: 40 mins Cook: 30 mins - 40 mins Plus marinating

Skill level

Easy

Servings

Serves 6

Follow our step-by-step guide to butterflying a leg of lamb, prepare with Greek flavours and roast or BBQ

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
589
protein
50g
carbs
3g
fat
42g
saturates
17g
fibre
0g
sugar
2g
salt
0.4g

Ingredients

  • 4 garlic cloves
  • 4 tbsp olive oil
  • juice 1 lemon
  • 1 tbsp dried oregano
  • 1 tbsp thyme leaf
  • 2 bay leaves
  • 1 leg of lamb, butterflied (see step by step guide)
  • flatbreads, to serve

For the tzatziki

  • ½ cucumber, halved and deseeded
  • 170g pot Greek yogurt
  • 1 small garlic clove, crushed
  • handful mint leaves, chopped

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Method

  1. Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano and thyme leaves, 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, June 2012

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Comments

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Bertie200's picture
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Made this last weekend end for BBQ. Followed the recipe apart from making slits in lamb and worked marinate into slits. BBQ for 30 minutes each side then put it in the oven for 20 minutes just to be sure it wasn't too pink. Squeezed lemon juice on top covered with foil to rest. Carved like a dream and everyone thoroughly enjoyed it. Definitely make it again especially when leg of lamb half price in supermarket.

Jambozo's picture

Great barbecue recipe - very straightforward and easy to accomplish great tasting results. I substitute Simon Hopkinson's tzatziki recipe, but prepare the lamb exactly as written. Give it a go!

hazelsimpson's picture
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Not too bad, we also overcooked it and it tasted mostly of the marinade, rather than of lamb. The dip was good, added chopped in the mixer gherkins, olive oil and a splash of white wine vinegar, as this was on the ingredients list of a pack of dip I had bought and it defiantly worked. The courgette with feta and lemon was the highlight, delicious. WIth some good food houmous as well is was a great Greek night dinner with a splash of white wine.

Simon220775's picture

Mint in tzatziki, noooooooooo!

janie73's picture

Delicious. A really tasty BBQ dish, makes a really nice change from the usual stuff! Impressive when having friends round too. Don't think it needs as much time though for cooking- nice to have it slightly pink.

sjampack's picture

Really delicious and full of flavours! I love lamb cooked with lemon/ garlic/ mint they just go so well together. The tzatziki is really light and refreshing, makes the lamb less greasy. Have them in pita bread, also made the griddles courgettes with pine nuts and feta from the goes well suggestion below, lovely lovely lovely summery Greek feast!

sanukyim's picture

Hi it is a delicious dish, although it takes a little time to cook , the waiting to worth, thanks for sharing . Similar one I found is here http://tinyurl.com/nmbfr77

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