Ingredients Checklist
Lamb Legs
- 1 boneless, rolled lamb leg, about 1.6kg
- 8 garlic cloves, roughly chopped
- 4 tbsp dried oregano
- Sea salt & cracked black pepper
- Juice of 1 lemon
- 1/3 cup olive oil
- 1/2 cup white wine
- 3 onions, thickly sliced
Tabouli
- 1 cup cooked couscous
- 1/2 cup chopped parsley
- 1/2 cup chopped mint
- 1 red onion, finely chopped
- 2 tomatoes, deseeded & finely diced
- 1 Lebanese cucumber, finely diced
- 1/4 cup olive oil
- Juice of 1 lemon
Tzatziki
- 1 cup Greek yoghurt
- 1 Lebanese cucumber, deseeded & grated
- 1 garlic clove, finely chopped
- 1 tsp chopped dill
To Serve
- Pita bread
- Potato chips
- Lemon wedges
Instructions
- At least 24 hours before cooking, marinate the lamb.
- Remove the netting and roll out to a flat piece (you may need to make a couple incisions to flatten the meat).
- Make small cuts all over the lamb, push in the garlic and oregano and season liberally with salt & pepper.
- Place lamb into a large ziplock bag and pour in the lemon juice, olive oil and wine. Seal, massage well to incorporate the marinade and refrigerate.
- Remove the lamb one hour prior to cooking.
- Preheat oven to 160°C and take 2 large pieces of baking paper and arrange in a cross shape over an oven tray that snuggly fits the lamb.
- Cover the base with the sliced onions and place the lamb on top.
- Pour over the marinade then enclose the lamb with the overhanging baking paper. Wrap the parcel well in alfoil.
- Place into the oven and cook for 2.5 hours.
- Remove and allow to rest for half an hour.
- Meanwhile, place the tabouli ingredients in a medium bowl and mix well to combine.
- Mix all the tzatziki ingredients in a small bowl.
- Heat the overhead grill in the oven and place the lamb onto an oven tray, baste with a little olive oil and grill until well browned.
- Place onto a serving plate and shred the meat with two forks.
- Serve with tabouli, tzatziki, pita, chips and lemon wedges.
- Allow everyone to make up their own yiros.
