1 butterflied leg of NZ lamb
4 garlic cloves
4 tbsp olive oil
Zest and juice of a lemon
2 tsp dried oregano
Salt & pepper

Finely chop the garlic into a paste and mix with the olive oil, lemon juice, zest and oregano. Season with a little salt and plenty of pepper. Place the lamb in a non-metallic dish along with the marinade. Massage the marinade all over the meat and leave the lamb for at least 1 hour at room temperature, or 3–4 hours in the fridge.
Cook the lamb on the BBQ for 15 minutes on each side for meat that is pink, or 20 minutes on each side for well done. Or cook in a 200°C oven for 30–35 minutes for medium or 45 minutes for well done. Leave the meat to rest for 10 minutes before carving.

Serve with my take on a Greek Salad

lime juice chilli sauce lamb 110 (533x800)

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