Summer
is breaking out and we are starting to think of outdoor eating and braais
(barbeques.) This is the classic way the Greeks have of cooking their lamb. The
marinade will help to tenderise and adds lovely flavour too
Juice
of large 2 lemons - 1/4 cup/60 ml extra virgin olive oil - 2-3 cloves garlic,
grated or minced - 2 tablespoons/30 ml fresh oregano leaves, finely chopped (or
2 or 3 teaspoons dried oregano) - 1 teaspoon/5 ml fresh thyme leaves - 1 whole
bay leaf - 1 teaspoon/5 ml sea salt - 1/4 teaspoon/1.25 ml freshly ground black
pepper
Mix
well to emulsify and marinate the lamb for 4 to 5 hours if chops or shanks and 8
to 24 hours for a 2 kilo joint of lamb
Roast
the lamb using the marinade as a basting sauce. You can double up the recipe
for larger joints of lamb
I used two leg chops and put them under the
grill, then sliced them. I served them on some orzo pasta with some of the red
peppers and tomato mix from last week's recipe, to which I added some sliced
black olives
© John & Lynne Ford, Adamastor & Bacchus 2017
No comments:
Post a Comment