Greek style butterflied lamb leg

Greek style butterflied lamb leg

Serves: 8 | Preparation Time: 5 mins | Cooking time: 25 mins


  • 1.5-2kg Farm88 Butterflied lamb leg


  • 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


  • 2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
  • 1 ½ cups plain Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons chopped fresh mint and/or dill
  • 1 tablespoon lemon juice
  • 2 medium clove garlic, pressed or minced
  • ½ teaspoon fine sea salt


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

Method for lamb:

  1. Preheat oven to 180°C (all oven types). Place a rack on a tray.
  2. Cut lamb into 2 or 3 large pieces so it fits in your skillet.
  3. Heat oil in skillet over medium-high heat. Sear until golden brown on both sides, around 2 – 3 minutes each side. (Note: It will not colour much more in the oven)
  4. Roast for 22 – 25 minutes, or until the thickest part registers 57°C for medium-rare or desired pull temperature
  5. Remove from oven, loosely cover with foil, and rest for 10 minutes before serving.

Method for Tzatziki:

  1. Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
  2. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary
  3. Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.
Results may vary.