Greek recipe for Grilled Lamb, cooked in the souvlaki style. The leftovers work perfectly for sandwiches
1.15kg boneless leg of lamb
2 tsp dried oregano
2 cloves garlic, peeled and roughly chopped
1 tsp Greek seasoning
Juice of 1/2 lemon
1/4 cup Greek yoghurt
1/4 cup olive oil
Remove the lamb from its packaging, and dry with paper towels. Set aside.
Combine remaining ingredients in a mixing bowl, and stir to incorporate. Add the lamb to the bowl, and with your hands, massage the marinade into the meat. Place the meat and marinade into a ziploc bag. Press out the air, seal the bag, and flatten the meat. Place on a plate or tray, and refrigerate for 8-24 hours, or longer.
When you are ready to cook, take the meat out of the refrigerator and allow to come to room temperature.
Heat the grill on high heat. When the grill is ready, remove the lamb from the bag, and wipe off excess marinade.
Run a few metal skewers through it, if desired (I never do), and place on the grill. Cook for 10 minutes, flip onto the other side, and cook an additional 8 minutes.
Remove the lamb from the grill and take its temperature with an instant-read thermometer; when the temperature registers 125F/51C, remove the meat from the grill. Cover lightly with foil.
Let it sit for at least 15 minutes before slicing. The thicker parts will be rare; the thinner parts will be more well done.
Slice and serve warm, at room temperature, or cold.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.