butterflied Leg of Lamb
Greek yogurt
garlic
oregano
olive oil
lemon juice & finely grated rind
salt & pepper
The Marinade mix is reasonably flexible - usually I use around 400mls of yogurt, the rind & juice of a large lemon. A tablespoon or so of crushed garlic & about the same of oregano - a good quantity of olive oil to loosen it up and you are ready to marinade.
I normally cut the lamb down to try and get it to a even thickness - It's not required but it makes cooking easier.
Antony
--
Stephen Leacock - "I detest life-insurance agents: they always argue that I shall some day die, which is not so."
Showing posts with label greek. Show all posts
Showing posts with label greek. Show all posts
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