Butterflied Leg of Lamb with Tomato Lemon and Rosemary Marinade

Ingredient

1 boneless lamb leg
5 garlic cloves
5 rosemary sprigs
2 tomatoes, quartered
2 lemon
1/4 cup Red Island extra virgin olive oil

Yoghurt Dressing
½ cup Jalna greek yoghurt
1 tbs Red Island extra virgin olive oil
1 tbs tahini
3 garlic cloves, peeled

Salad
2 tomatoes, diced
1 cucumber diced
1 red onion sliced
½ bunch oregano
2 tbs Red Island extra virgin olive oil
Pita breads
Sea salt to serve

Method

Combine the garlic, rosemary, tomatoes and lemons in a bowl, cover with olive oil and a pinch of salt. Squeeze together and then pour over lamb to marinate.

On a smoking hot griddle pan or BBQ cook the lamb leg, turning regularly until cooked through it should take around 15minutes. Once cooked place the lamb in a tray to rest.

Combine the yoghurt, olive oil, tahini, garlic cloves and a pinch of salt in a jug and blend until smooth.

Combine the tomatoes, cucumber, red onion, oregano, olive oil and sea salt, toss together until fully dress.

Toast off the pita and carve the lamb.

Serve family-style and let people make their pitas.

Recipe by Michael Weldon