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Ingredients
- 4 cloves garlic
- 4 T olive oil
- 1 Juice of a lemon
- 1 T dried oregano
- 1 T thyme leaves
- 2 bay leaves crushed
- 1 leg of lamb butterflied
- 170 G Greek yoghurt
- Handful mint leaves chopped
- ½ cucumber peeled, halved and de-seeded
- 6 Flatbreads to serve
Ingredients
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Instructions
- Mash the garlic to a paste and mix with the olive oil, lemon juice, bay leaves, oregano and thyme leaves. Season with salt and pepper
- Massage the marinade over the inside of the lamb and leave in the fridge for no longer than 12 hors
- Roast the lamb in the oven at 200 C for 30 mins (for pink) turning the meat halfway and allowing it to rest for 10 minutes before carving
- If cooking on the barbecue cook for 15 minutes on each side
- For the tzatziki coarsely grate the cucumber. Sprinkle with a little salt and squeeze out the liquid
- Add to the yoghurt, garlic and mint and mix well.
- Can all be eaten in warm flatbreads.