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.
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.