Greek Lamb

This is a great marinade made (largely) from store cupboard ingredients.  You can marinade the lamb for up to 48 hours and then either barbecue it or grill it.  I have used a butterflied (boned and flattened) leg of lamb.  (The butcher did all the hard work and I just trimmed all the visible fat off it).  You could also use it for lamb rack or lamb cutlets if you prefer.

The quantities are generous so that there is enough to make a sauce at the end. The meat is delicious hot or cold.

1. Put all the ingredients into a large, clean, heavy duty plastic bag and give them a good stir or shake to combine.  Pop in the meat and then put the bag in the bottom of the fridge for 12-48 hours, every so often prodding the meat and turning the bag over whenever you open the fridge. (You can use a large non-metallic bowl instead).
2. When you want to eat the lamb, bring it up to room temperature.  Lift it out of the marinade and either put it on the barbecue or under the grill. Cook it for 10-15 minutes on each side.  (10 if you want the meat pink, 15 if you want if medium).  I like the lamb medium rare – hence the pink colour in the photos.