Leg of Lamb, Greek Style

Ingredients

5 cloves of garlic, half sliced and roughly chopped
2 tbsp fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1/3 cup olive oil
1 tbsp dijon mustard
1 lemon, Juice and Zest
1 tsp paprika
2 tsp oregano
1 tbsp sea salt
1 1/2 tsp black pepper

Method

Slice the leg of lamb with a knife and insert pieces of garlic all around the surface.

In a bowl, mix together the remaining ingredients.

Pour the marinade over the lamb, making sure to turn over and coat the bottom also.

Cover the dish with cling film and refrigerate for at least 2-3 hours or overnight, if possible. Remove from the refrigerator a half hour before cooking.

If you are using the Sahara Rotisserie, remove the leg of lamb and place it onto the rotisserie and place a cooking dish under the lamb to collect all the delicious juices. Don’t forget to baste the lamb while it is turning on the gas BBQ

Cook for 1 1/2 hrs on Medium Heat.

Let the meat rest for about 20 minutes while covered in tin foil.

Cooking on the grill/butterfly

Turn on your Sahara gas BBQ to medium/high heat.

Cook for approx. 35-40 minutes.

Turn every 5-8 minutes.

When the lamb is cooked to your desired temperature, allow it to stand for about 10 minutes before serving.

Blitz all of ingredients in a blender and rub onto both sides of the lamb.
Wrap it up and placing in a fridge for 2-4 Hours.
Take out of the fridge and allow to stand for about 40 mins before cooking.

Heat the gas BBQ on medium/high Heat and cook for approx. 35-40 minutes.
Turn every 5-8 minutes.
Let the lamb stand for about 10 minutes after it has been cooked to your desired temperature.

For more recipe ideas along with the Sahara accessories and gas bbq range, scroll through our website www.saharabbqs.com

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