BUTTERFLIED LAMB with tzatziki
Course
Main Dish
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
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.