A scrummy barbecue recipe to hopefully give you all the inspiration you need for summer eating. Now that the sunshine has finally arrived, it’s time to dust off the barbecue.
Traditional burgers and sausages are guaranteed to please, but if you’re after something a little more adventurous, our BBQ recipe series will be one to watch. Each Thursday, we’ll be posting our favourite barbecue meal ideas to tantalise your taste buds.
This recipe for Greek Lamb with Tzatziki is a showstopping al fresco main for the premiere installment of our weekly barbecue recipe series.
BARBECUED GREEK LAMB WITH TZATZIKI RECIPE -Recipe via BBC GoodFood
- Serves 6
- Prep - 40 minutes, plus marinating
- Cook - 30 to 40 minutes
Ingredients
For the Lamb and Marinade
- 4 garlic cloves
- 4 tbsp olive oil
- juice of 1 lemon
- 1 tbsp dried oregano
- 1 tbsp thyme leaf
- 2 bay leaves
- 1 leg of lamb, butterflied
- flatbreads
For the Tzatziki
- ½ cucumber, halved and deseeded
- 170g Greek yoghurt
- 1 small garlic clove, crushed
- handful of mint leaves, chopped
Method
Mash the garlic cloves with a pestle and mortar. Add them to the olive oil, lemon juice, oregano and thyme leaves, and season with a little salt and plenty of pepper. Place the lamb into a large porcelain dish and pour over the marinade. Massage the marinade into the meat and leave in the fridge for at least one hour. Do not leave for longer than overnight, as the meat will become too soft.
Prepare your barbecue and wait for the coals to turn ashen. Lay the lamb on the grill and cook for 15 to 20 minutes, depending on how pink you like your meat. Leave the meat to rest for 10 minutes before carving.
While the lamb is cooking, make the tzatziki. Coarsely grate the cucumber and sprinkle with a pinch of salt and squeeze out all the liquid. Place into a bowl with the yoghurt, garlic and mint, and mix well.
To serve, carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.
