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
- 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).
Method for lamb:
- Preheat oven to 180°C (all oven types). Place a rack on a tray.
- Cut lamb into 2 or 3 large pieces so it fits in your skillet.
- 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)
- Roast for 22 – 25 minutes, or until the thickest part registers 57°C for medium-rare or desired pull temperature
- Remove from oven, loosely cover with foil, and rest for 10 minutes before serving.
Method for Tzatziki:
- 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.
- 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
- Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.