Greek grilled lamb

Name: Greek grilled lamb
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 2 x 700 g (1 1/2lb) small half legs of lamb, boned; 2 tsp. each ground cumin and dried mixed herbs (such as thyme and oregano); 2 fat garlic cloves, crushed; 4 tbsp. olive oil; 20 g pack fresh mint or coriander, finely chopped; 1 lemon, cut into wedges, to serve

This delicious grilled lamb is best served with new potatoes and a salad of soft leaves, perhaps with crumbled feta cheese and mint added.

By The GH Kitchen TeamPublished: 15 August 2006

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Yields:

Prep Time:

5 mins

Cook Time:

30 mins

Total Time:

35 mins

Ingredients

2 x 700 g (1 1/2lb) small half legs of lamb, boned
2 tsp. each ground cumin and dried mixed herbs (such as thyme and oregano)
2 fat garlic cloves, crushed
4 Tbsp. olive oil
20 g pack fresh mint or coriander, finely chopped
1 lemon, cut into wedges, to serve

Directions

1. Step 1
  Remove the ties from both lamb joints. Cut the meat if you need to, using a sharp knife, to allow the lamb to open out into a flat piece.
2. Step 2
  Mix the cumin, dried herbs, garlic and oil together in a small bowl with 1tsp salt to make a paste. Spread half the paste over the flesh side of the lamb, then turn over and spread with the remaining paste.
3. Step 3
  Preheat the grill to its highest setting (or use the barbecue if you prefer). Transfer the lamb to the grill pan or a shallow roasting tin, flesh side up. Cook about 15cm (6in) away from the heat for 15min. Turn and cook for a further 15min until the lamb is crisp on top but pink in the middle.
4. Step 4
  Set aside one half of the lamb to cool, then wrap and chill ready for the following night. Spoon the pan juices over the second joint, sprinkle with fresh herbs and serve the meat warm, thinly sliced, with the lemon wedges.

To get ahead

Prepare the lamb and marinate in the fridge for up to two days. Take out around 30min before cooking to take off the chill.

Per Serving:

Calories: 520
Total fat: 40 g
Saturated fat: 15 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time