Barbecued Greek Lamb

1. 1

   Finely grate the rind off all 3 lemons, then juice the lemons.

2. 2

   Combine oil, lemon rind and juice, garlic, oregano, nutmeg and salt and pepper and whisk to combine.

3. 3

   Using a sharp knife butterfly the lamb legs so they open out flat.

4. 4

   Place lamb into ceramic dishes and pour the marinade evenly over each piece, rub the marinade all over the lamb.

5. 5

   Cover and refrigerate overnight.

6. 6

   When ready to cook, remove the meat from the marinade, keep the marinade.

7. 7

   Preheat a greased BBQ to high heat.

8. 8

   Add both the lamb legs and cook each side 3 minutes to seal.

9. 9

   Reduce heat to low.

10. 10

    Cover BBQ with the hood or a large roasting pan if your BBQ doesn't have a hood.

11. 11

    Cook for 20 minutes each side for medium done.

12. 12

    Baste with marinade every 10 minutes.

13. 13

    Remove lamb from the heat and cover to rest for 15 minutes before slicing.

14. 14

    Serve with plenty of tzatziki, Greek bread, Barbecued spring vegetables (Recipe #72418) and Feta Roast Potatoes (Recipe #72411).

* Per serving · 4 servings · Values may vary.

No additional tips available.