Greek Butterflied Lamb Leg

1.5 to 1.8kg / 3 to 3.6 lb butterflied (ie. boneless) lamb leg (Note 1)

subheading: Marinade:

1 tbsp dried oregano

3 large garlic cloves , minced using garlic press

2 tsp salt

1 tsp black pepper

⅓ cup fresh lemon juice

1 tbsp zest (= zest of 1 lemon)

½ cup olive oil

subheading: For cooking:

1 tbsp oil (for brushing BBQ or for stove sear)

subheading: Serving options:

Lemon , for garnish

Oregano leaves , optional garnish as pictured

Flatbreads or store bought pita breads

Greek Salad

Tzatziki (use recipe in Gryos) or just use plain yogurt

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