• 1.2 kg butterflied leg of lamb
• 1/3 cup (80ml) extra virgin olive oil
• 1 1/2 tablespoons (30ml) wine vinegar
• 2 tablespoons dried oregano
• 2 cloves garlic, crushed
��� 1 teaspoon salt or to taste
• Freshly ground pepper
• 1 lemon, cut in wedges, to serve
Preheat oven to 200’C (180’C fan-forced). Remove lamb from fridge 30 minutes before roasting to bring to room temperature.
Place 1 tablespoon olive oil in a large frying pan over high heat. Season the lamb with salt and pepper on both sides,then brown in the pan for 2- 3 minutes each side. Place lamb in roasting dish. Combine oil, garlic, vinegar and oregano. Rub mixture over lamb, place in oven and roast uncovered for 55 minutes, turning once.
Remove from the oven and rest, covered loosely with foil for 10 minutes. Pour juices off and allow to settle in a jug. Scoop off the fat which rises to the top with either a spoon or kitchen paper. (Or a fat/lean separator jug can do this for you.)
Carve lamb into thin slices, drizzle with pan juices and serve with lemon and a Greek salad.
Preheat oven to 180’C (160’c fan-forced). After browning as above, place lamb in foil in a baking dish and then rub mixture over the lamb. Wrap foil loosely and roast for 2 hours. Open foil, ensuring fat side of lamb is uppermost, increase heat to 200’C (220’C fan-forced), turn on the oven grill and cook for another 5minutes or until crisp on top.
Pre-heat barbecue to high. Season lamb and sear for 5 minutes on each side, or until golden. Remove lamb from the BBQ and reduce heat to medium. Place lamb on two sheets of foil, large enough to wrap the lamb securely. Rub mixture over lamb and wrap in foil. BBQ for 10 to 15 minutes on each side, or until tender. Remove and rest for 10 minutes.
If you have herbs in the garden like thyme or rosemary, they make a lovely addition to the rub for lamb. You could also sprinkle some mint leaves over the lamb after it is cooked.