BBQ Greek Butterflied Lamb Leg

 This is a terrific, bold Greek marinade for lamb that both tenderises and infuses it with garlicky, herby, lemon flavours.Butterflied lamb leg is a fantastic way to enjoy lamb because the flattened shape means it can be cooked relatively quickly compared to roasting a whole leg. In fact, I think that butterflied lamb leg is one of the best cuts of lamb for the BBQ!

Ingredients

• 1.5 – 1.8kg / 3 – 3.6 lb butterflied (ie. boneless) lamb leg (Note 1)

Marinade:

• 1 tbsp dried oregano
• 3 large garlic cloves , minced using garlic press
• 2 tsp salt
• 1 tsp black pepper
• 1/3 cup fresh lemon juice
• 1 tbsp zest (= zest of 1 lemon)
• 1/2 cup olive oil

For cooking:

• 1 tbsp oil (for brushing BBQ)

Serving options:

• Lemon , for garnish
• Oregano leaves , optional garnish as pictured
• Flatbreads or store bought pita breads
• Greek Salad
• Tzatziki or just use plain yogurt

Instructions

• Mix marinade ingredients in a large ziplock bag.
• Add lamb, massage bag well to get the marinade into all the meat cracks and crevices.
• Seal bag and marinate for 24 hours (3 hours minimum).
• Remove lamb from the fridge 1 hour prior to cooking (to take fridge chill out for more even cooking).

BBQ:

• Brush grates with oil then preheat BBQ until very hot. (Takes a good 15 minutes, lid closed, with my basic gas BBQ).
• Remove lamb from marinade and place on the grill, fat side down.
• 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 / 135°F for medium-rare or desired pull temperature
• Loosely cover with foil, and rest for 10 minutes before serving.

Serving:

• Either slice it at the table, or slice prior to serving and pile onto a platter. Fabulous served with Greek Salad, Tzatziki and flatbreads.
• More side suggestions: Lemon Rice, Mediterranean Rice Salad, Greek Chickpea Salad, Lemon Orzo Salad.