Name: Lemon & oregano marinated lamb with Greek salad
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 1
Cuisine: greek
Ingredients: 80ml (1/3 cup) fresh lemon juice; 36.40 gm olive oil; 2 tsp dried oregano leaves; 2 tsp fresh thyme leaves; 1 garlic clove, crushed; 800g boned mini lamb leg; 1 tomato, halved, seeded, finely chopped; 1 lebanese cucumber, finely chopped; 1/2 small red capsicum, seeded, finely chopped; 1/2 small red onion, finely chopped; 40g (1/4 cup) pitted kalamata olives, cut into thin wedges; 21.00 gm fresh lemon juice; 18.20 gm extra virgin olive oil; 3 baby cos lettuce hearts, quartered lengthways; 150g feta, thinly sliced, then broken in half

Lemon & oregano marinated lamb with Greek salad

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Prep Time:
25 minutes

Cook Time:
50 minutes

Total Time:
75 minutes

Embrace summer nights with flavorful BBQs. Marinate ahead for quick weeknight meals paired with fresh salads and veggies.

Ingredients:

80ml (1/3 cup) fresh lemon juice
36.40 gm olive oil
2 tsp dried oregano leaves
2 tsp fresh thyme leaves
800g boned mini lamb leg
1 tomato, halved, seeded, finely chopped
1 lebanese cucumber, finely chopped
1/2 small red capsicum, seeded, finely chopped
1/2 small red onion, finely chopped
40g (1/4 cup) pitted kalamata olives, cut into thin wedges
21.00 gm fresh lemon juice
18.20 gm extra virgin olive oil
3 baby cos lettuce hearts, quartered lengthways
150g feta, thinly sliced, then broken in half

Instructions:

In a bowl, combine the lemon juice, olive oil, oregano, thyme, and garlic. Put the lamb in a large bowl and pour the marinade over it, ensuring it is fully coated.
Marinate the lamb in the fridge for 2 hours or overnight, turning once. Preheat a closed barbecue to 180C. Roast the lamb with marinade in a foil tray on the barbecue for 50 minutes for medium doneness. Rest the lamb for 5 minutes, covered with foil, before serving.
In a bowl, mix together the tomato, cucumber, capsicum, onion, olives, lemon juice, and oil to create the Greek salad.
Season the lettuce and feta with salt and pepper before arranging them on a serving platter. Finish by topping with the tomato mixture.
Present the meticulously carved lamb alongside the vibrant Greek salad.

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