Barbecued Greek-style Lamb Leg
We have expanded our Princes St Butcher stock to include export-quality lamb sourced from the Catlins! This week we are featuring butterflied lamb leg, which is perfect for barbecuing in a Greek-style marinade. Come by and pick up the ingredients to have a delicious weekend dinner :)
Ingredients
Marinade
- 1 tbsp dried oregano/parsley/mixed herbs
- 3 large garlic cloves
- 1 tsp black pepper
- 2 tsp sea salt
- Juice and zest of 1 lemon
- 1/2 cup Dunford Grove olive oil
Salad
- 110g Fuschia Creek Feta, crumbled
- 150g The Kiwi Artisan manuka-smoked olives, halved
- 120g Vern Paddock Green Salad Mix, torn
- 1 cucumber, diced
- 1 capsicum, diced
- 2 tomatoes, diced
- 3 tbsp Ollies olive oil
- 1 tbsp Te Mata Figs caramelised fig balsamic
Method
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Mix ingredients in a large ziplock bag.
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Add lamb, massage bag well to get the marinade into all the meat cracks and crevices.
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Seal bag and marinate for 24 hours (3 hours minimum).
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Remove lamb from the fridge 1 hour prior to cooking.
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Brush grates with oil then preheat BBQ until very hot. (Takes a good 15 minutes, lid closed, with a basic gas BBQ).
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Remove lamb from marinade and place on the grill, fat side down.
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Cook for 12 minutes, then turn and cook the flesh side for 8 minutes, or until the internal temperature in the thickest part registers 57°C for medium-rare.
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Loosely cover with foil, and rest for 10 minutes before slicing and serving.
- Mix all salad ingredients together and drizzle over olive oil and balsamic vinegar.
- Serve with salad and flatbread.
Recipe adapted from RecipeTinEats