This is a stunning way of cooking lamb - inside stays moist and tender,
while the outside becomes a deep, crusty brown. Though the recipe works
well on an inside grill, it really comes into its own in the summer months
when it can be barbequed outdoors.
Put the lamb in to marinate the day befor cooking if you can so that it
has plenty of time to soak up those Eastern Mediterranean scents of lemon,
olive oil and mint.
The yoghurt and mint sauce recipe goes extremely well with grilled meat.
Serves 6-8
1 boned leg of Turnbulls lamb
For the Marinade
Juice of 2 lemons
1 onion, chopped
3 garlic cloves,sliced
150 ml (5 fl oz) olive oil
2 bay leaves, crumbled
3 tablespoons chopped fresh mint or 3 teaspoons of dried
mint
8 peppercorns, lightly crushed
Yoghurt and Mint Sauce
Serves 6-8
300 ml (10 fl oz) Greek Yogurt
A handfull of mint leaves - chopped
3 Garlic cloves
Salt and freshly ground black pepper
Mix together all the ingredients, adjusting the seasoning to taste.
Serve
with lamb.
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