• 244_Barbecued Greek lamb with tzatziki


    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


    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.