Butterflied Greek Leg of Lamb

Ingredients

1 x 1.5-1.8 kg Boneless Greek Lamb Leg

Olive Oil

600 gm Baby Potatoes

2 Bulbs Garlic

Sea Salt

Fresh Herbs, to serve

Greek Yogurt Sauce

1 ½ Cups Greek Yoghurt

¼ Cup Olive Oil

1 tbls Lemon Juice

3 Cloves Garlic, minced

1 tbls 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 I-grill or meat thermometer set the internal temperature to 60℃ (medium) and insert the thermometer into the meat. Place the roast in the centre of the trivet and close the lid.

To prepare the garlic potatoes, cut the baby potatoes in halves and cut the tops off the garlic bulbs, drizzle with olive oil and season with sea salt, toss well. Cook the potatoes in the oven or in the WeberQ with the lamb until golden brown and cooked through.

Once the leg of lamb is cooked remove from the WeberQ and allow to rest for 7-10 minutes before carving.

To make the Greek yoghurt sauce, place the yogurt, olive oil, lemon juice, chopped parsley and minced garlic in a bowl. Season with sea salt and black pepper. Mix well until all ingredients are well combined.

To serve, slice the lamb leg with a sharp knife, arrange on a platter with the garlic potatoes, garnish with the fresh herbs and serve with the Greek yoghurt sauce.

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