Recipe Details
Preparation Time
40 mins
Cooking Time
30-40 mins
Ingredients
- 60g 4 garlic cloves
- 120ml 120ml olive oil
- 60ml 60ml lemon juice
- 15g 15g dried oregano
- 10g 10g thyme leaf
- 0g 4 bay leaves
- 1000g 1kg whole lamb leg
Method
- Preheat the barbecue to medium-high heat or preheat the oven to 220C. Butterflying the lamb requires some skill, so make sure you have a sharp knife and a steady hand.
- Heat the olive oil in a small saucepan over low heat. Add the minced garlic and cook, stirring occasionally, until fragrant.
- Add the lemon juice, dried oregano, thyme leaf, and bay leaves to the saucepan with the garlic and stir to combine. Bring to a simmer and cook for 2-3 minutes, or until the liquid has reduced by half.
- Rub the marinade all over the lamb leg, making sure to coat it evenly. Let it sit at room temperature for at least an hour, or longer in the fridge if you prefer.
- Heat a large skillet over high heat and sear the lamb leg on all sides until browned, about 2-3 minutes per side.
- Transfer the lamb leg to a roasting tin and roast in the oven for 20-25 minutes, or until it reaches your desired level of doneness. Use a meat thermometer to check for internal temperatures: 60C for medium-rare, 65C for medium, and 70C for well done.
- While the lamb is cooking, make the tzatziki by grating the cucumber using a box grater or food processor. Squeeze out as much liquid as possible from the grated cucumber using a cheesecloth or paper towels.
- In a bowl, whisk together the yogurt, minced garlic, and chopped fresh mint until smooth. Stir in the grated cucumber and season with salt to taste.
- Once the lamb is cooked, let it rest for 10 minutes before slicing it thinly against the grain.
- Serve the sliced lamb with a dollop of tzatziki sauce on top and wrap it up in warm flatbreads.
