Ingredients Checklist
- 1 cup olive oil
- 2 tbsp Dijon mustard
- 2 tsp grated fresh ginger
- 4 cloves garlic, roughly sliced
- 1 bunch fresh oregano, leaves removed from stem
- Juice and zest of 2 lemons
- Salt and pepper to taste
- 1 small leg of lamb (ask your butcher to butterfly it for you)
- 2 lemons, sliced
Instructions
- Whisk olive oil, mustard, ginger, garlic, oregano and juice of two lemons together to create a marinade.
- Trim off any excess fat from the lamb and place into a roasting pan.
- Pour the marinade over lamb; ensuring it has covered all sides. Add lemon slices, cover and refrigerate for 1-2 hours. Remove from the refrigerator 30 minutes before cooking.
- Pre-heat your barbeque to 180°C.
- Place lamb onto hot barbeque griddle, skin side down. Cook undisturbed for 15 minutes, turn once, reduce heat on the barbeque and cook for approximately 20 minutes for medium rare.
- Remove and rest for 10-15 minutes before carving.
- Garnish with lemon zest and mint leaves.
- Serve beside punchy greens, a large bowl of tzatziki and warm pita bread.
