This recipe is pretty much identical to the souvlaki recipe I just posted. The difference here is that you're roasting a whole leg, rather than small cubes on a skewer.
Ingredients
• 1 leg of lamb, butterflied. Get your butcher to butterfly this for you. If s/he won't, change your butcher.
• 1tbsp Dried Mint
• 1tbsp Dried Oregano
• Juice of 1 Lemon
• 100ml Extra Virgin Olive Oil
• 2 Cloves Grated Garlic
• 1tbsp Red Wine Vinegar
• Salt & Pepper
Method
• Marinade the butterflied leg of lamb in the mixture for at least 30 minutes, but preferably longer (overnight or marinade in the morning for evening tea)
• Heat your barbecue to maximum
• Cook for 2 or 3 minutes a side over high direct heat (you want it crispy but not burnt) then place over indirect heat (maybe with the vents closed to lower it to a medium temperature) for a further 10-20 minutes, depending on how rare you like your lamb.
Be warned, whilst 10-20 minutes may not sound a lot for a whole leg of lamb, once butterflied it can cook very quickly.
I actually like lamb roasted slowly, falling off the bone, but this Greek-style marinade works best if you cook it quickly.
Serve it as you would roast lamb, or alternately slice it up and serve it in pitta sandwiches with tzatziki, cucumber, red onion and hot, smoked paprika.
Steve W