- 4 garlic cloves
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 1 tbsp thyme leaf
- 2 bay leaves
- 1 leg of lamb, butterflied (see step by step guide)
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- flatbreads, to serve
For the tzatziki
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.
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- Step 1Locate central bone
Lay the leg of lamb on a large, sturdy chopping board with the meatier side facing down. Locate the central bone either end, then use a sharp knife to make an incision from one end to the other, until you hit the bone.
- Step 2Cut the meat from the bone
Use your knife to cut the meat away from the bone. Try to keep your knife as close to the bone as possible – use a scraping motion to avoid wasting too much meat.
- Step 3Open the butterfly wings
Continue cutting underneath the bone and around the hip joint until you are able to lift it out of the meat. You can now open the leg to resemble a pair of butterfly wings.
- Step 4Open leg out further
Make slashes through the thicker parts of the meat to open the leg out further and give you an even thickness all over. This will allow the meat to cook evenly.
- Step 5Remove fat
Remove any tendons, sinew or large pieces of fat from inside the meat.
- Step 6Bash the meat
Use a heavy rolling pin or mallet to bash the meat, to flatten it out slightly and give an even thickness throughout. The lamb can now be marinated or cooked straight away.