181 NICKLIN WAY WARANA
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07 54933975
Ingredients
Ingredients (Lamb):
1.5kg-2kg Butterflied Leg of Lamb
1 cup Plain Greek Yoghurt
2 tbsp Fresh Lemon Juice
1 tbsp Olive Oil
4 Spring Onions, finely chopped
3 Garlic Cloves, minced
2 tbsp Fresh Thyme, chopped
Zest of a Lemon, grated
Sea Salt & Pepper, to taste
Ingredients (Cucumber & Mint Salad):
2 Lebanese Cucumbers, halved lengthwise, seeds removed and thinly sliced diagonally
1 Spring Onion, thinly sliced
1/4 cup Fresh Mint Leaves, finely chopped
35g (1/8 cup) Plain Greek Yoghurt
1 Garlic Clove, minced
1 tbsp Fresh Lime Juice
2 tsp Water
1 tsp Lime Zest, finely grated
Sea Salt & Pepper
Preparation
Method (Lamb):
Step One - In a large bowl combine the yoghurt, lemon juice, olive oil, spring onions, minced garlic, thyme, lemon zest, pepper and salt.
Step Two - Add the butterflied leg of lamb to the bowl, turning several times to ensure that the marinade coats the meat. Cover and refrigerate for 4 to 6 hours.
Step Three - Approx 30 minutes (depending on room temperature) remove the marinated lamb from the refrigerator and allow it to come to room temperature.
Step Four - Preheat oven to 250c. Drain the majority of the marinade off into a smaller bowl. On a hot BBQ sear each side of the lamb for 5 minutes before transferring the lamb to a large roasting tray. Pour over the reserved marinade. Place in oven and cook for 20-30 minutes for a medium result (or until liking).
Step Five - Remove from oven, cover and allow to rest.
Step Six - Slice and serve alongside the cucumber and mint salad.
Method (Salad):
Step One - In a medium bowl combine the cucumber, spring onion and mint. Cover and place in the fridge to chill.
Step Two - In a small bowl combine the yoghurt, garlic, lime juice, water and lime rind. Season with salt and pepper, to taste. Cover and refrigerate for 20 minutes.
Step Three - Just prior to serving, combine the cucumber mixture with the yoghurt dressing. Gently stirring.