Greek lamb roast

Ingredients

1.2kg Butterfly Lamb Leg

2 tablespoons Olive oil

4 Cloves garlic, crushed

Finely grated rind of 1 lemon

1 tablespoon Fresh rosemary leaves, coarsely chopped

1 tablespoon Fresh oregano leaves

1 teaspoon Cracked black pepper

Score under side of lamb leg to depth of 5mm.
Combine oil, garlic, lemon, rosemary, oregano and pepper.
Rub half of marinade well into lamb getting it into the scored slits.
Turn and rub remaining marinade into skin/fat side of leg.
Cover and return to refrigerator for 1- 2 hours.
BBQ:
Heat BBQ to moderately high heat.
Cook lamb for 5-6 minutes on each side, scored side first, until seared well.
Reduce heat to low. Cover and cook further 25-30 minutes until cooked through.
Remove to warm plate. Cover loosely with foil. Stand for 10 minutes before carving.
Recipe note: if you do not have a roasting lid on your BBQ. Cover lamb with foil to keep the heat in or remove to preheated oven.
Oven:
Preheat fan forced* oven to 180°C.
Cook lamb on a rack in a large baking dish for 30-40 minutes until cooked through.
Remove to warm plate. Cover loosely with foil. Stand for 10 minutes before carving.
Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.

Serving Suggestion: Serve sliced on flat bread with Greek style salad of cucumber, roma tomatoes, red onion and baby spinach. Drizzle with Greek style natural yoghurt.