Fragrant lamb with tzatziki
Lamb leg roast, raw
900 g, (buy a small leg (1.3kg) of lamb on the bone)
3 clove(s), crushed
1 tbs, chopped or 1/2 tsp dried mint
Plain or natural yoghurt, low-fat, no added sugar
1 medium, grated, excess liquid squeezed out in a sieve
1 tbs, shredded
1 clove(s), crushed
- Remove bone from lamb and trim off all fat. Butterfly lamb to an even thickness. You should have 900g trimmed lamb. Combine garlic, oil, thyme, salt and mint in a small bowl. Rub all over lamb.
- Preheat a barbecue to high. Cook lamb in a covered barbecue for 15–20 minutes each side. Reduce heat to medium if necessary. Remove lamb from barbecue and stand, loosely covered with foil, for 5 minutes before slicing to serve.
- Meanwhile, combine yoghurt, cucumber, mint and garlic in a medium bowl. Season with salt and freshly ground black pepper. Serve lamb with tzatziki.