Greek barbecued lamb
( SERVES 4 )
|1 cup||Thick greek yoghurt|
|2 tsp||Chopped rosemary|
|2 tsp||Thyme leaves|
|½ tsp||Chilli flakes|
|2||Garlic cloves, crushed|
|1||Lemon, zest of|
Lamb and potatoes
- Mix the marinade ingredients together well in a non-reactive dish that will hold the lamb. Place the lamb in the dish and coat with marinade. Leave overnight or for at least 4 hours.
- Barbecue the lamb for 20-30 minutes until cooked to your liking, turning half way through.
- Fry the potatoes with rosemary and garlic in hot oil a frying pan on the barbecue hotplate at the same time as the lamb is cooking on the grill.
- Allow the lamb to rest for 10 minutes before slicing to serve with yoghurt sauce (below), hot potatoes and a cucumber and tomato salad.
Yoghurt sauce: Mix 1/2 cup thick Greek yoghurt with 1/2 crushed garlic clove, 1 Tbsp chopped mint, a good squeeze of lemon and a good pinch of salt.