Butterflied Greek Leg of Lamb
Published 15th March, 2022
Cuisine: Greek Serves: 4
Preparation: 15 Mins Cooking: 45 Mins
Ingredients
- 1 x 1.5-1.8kg boneless Greek lamb leg
- Olive oil
- 600g baby potatoes
- 2 bulbs garlic
- Sea salt
- Fresh herbs, to serve
Greek Yogurt Sauce
- 1½ cups Greek yoghurt
- ¼ cup olive oil
- 1 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tbsp chopped parsley
- Sea salt
- Black pepper
Method
- Preheat the WeberQ barbecue, install the roasting tray and trivet (as per WeberQ instructions)
- Remove the boneless lamb leg from the packaging and gently pat dry with paper towel. Drizzle with olive oil.
- Using an iGrill or meat thermometer, set the target internal temperature to 60°C (medium). Insert the thermometer into the thickest part of the meat. Place the lamb in the centre of the trivet, close the lid and cook.
- To prepare the garlic potatoes, cut the baby potatoes in half and trim the tops off the garlic bulbs. Drizzle with olive oil and season with sea salt, tossing well. Cook the potatoes in the oven or in the WeberQ until golden brown and cooked through.
- Once the lamb leg is cooked, remove it from the WeberQ and allow it to rest for 7–10 minutes before carving.
- To make the Greek yoghurt sauce, place the yoghurt, olive oil, lemon juice, chopped parsley and minced garlic in a bowl. Season with sea salt and cracked black pepper, then mix until well combined.
- To serve, slice the lamb using a sharp knife and arrange on a platter with the garlic potatoes. Garnish with fresh herbs and serve with the Greek yoghurt sauce.