This is an easy and crowd pleasing recipe for when you’re feeding a large crowd – friends and family will love it! Recipe courtesy of australianlamb.com.au.
Ingredients:
- 900 gm butterflied leg of lamb (boneless)
- 1/4 cup of lemon juice
- 1/4 cup of olive oil
- 2 cloves of garlic
- 1/2 tsp salt & black cracked pepper
- 1 tbsp dried oregano
- 1 large red onion, cut into 8 wedges
- 200 gm cherry tomatoes
- 2 lemons, halved
To serve:
- 1/2 cup fresh parsley leaves
- 3 lebanese cucumbers, diced
- 1/2 cup kalamata olives, pitted
- Flatbread wraps
- Prepared tzatziki
Method:
- Combine lemon juice, olive oil, garlic, salt, pepper, and oregano, in a large dish or zip-top bag. Add lamb and turn to coat well. Set aside to come to room temperature. When ready to cook, drain excess marinade.
- Thread onion wedges and tomatoes onto separate skewers. Brush with a bit of olive oil, and season with a pinch of salt and pepper.
- Preheat a bbq to high. Cook lamb for 15 min – fat side down, then flip and cook a further 10 min, or until cooked to your liking. Transfer lamb to a serving platter, cover with foil and rest 10 min.
- Cook onion and tomato skewers for 5 – 6 min, until tomatoes are blistered and onions are golden. Add lemon halves to bbq, cut-side down, and grill for a minute or two until just charred.
- Toss parsley, cucumber and olives together in a bowl. Warm flatbreads.
- Thinly slice lamb. Serve lamb and resting juices with grilled onion, blistered tomatoes, cucumber salad, pita breads, tzatziki, and lemon.
Tips:
- Bring butterflied leg of lamb to room temperature before cooking and for a stronger flavour, marinate lamb in the refrigerator overnight.
- If you’re cooking the lamb in the oven simply place the butterflied leg on an oven tray and cook at 180 degrees for approximately 25 – 30 minutes (allow to rest for 10 mins). Roast the veges in a roasting tray alongside.
- A meat thermometer is the best tool for achieving desired doneness. Rare – 52°C. Medium Rare – 57°C. Medium – 63°C. Medium Well – 66°C.
- You can also use a rump roast and leg steaks for this recipe.
