Project Description

Lamb with Greek Flavours

Lamb with Greek Flavours is one of those recipes which nearly everyone loves. Ideal for Easter but for any time of year really. Here are several cooking methods too, to make it even easier.

Serves: 6
Preparation time: 5 minutes
Cooking time: 1 hour at 200°C


1.2 kg butterflied leg of lamb
1/3 cup (80ml) extra virgin olive oil
1 1/2 tablespoons (30ml) wine vinegar
2 tablespoons dried oregano
2 cloves garlic, crushed
1 teaspoon salt or to taste
Freshly ground pepper
2 lemons, cut in wedges, to serve


  1. Preheat oven to 200°C (180°C fan-forced). Remove lamb from fridge 30 minutes before roasting to bring to room temperature.
  2. Place 1 tablespoon olive oil in a large frying pan over high heat. Season the lamb with salt and pepper on both sides then brown in the pan for 2- 3 minutes each side. Place lamb in roasting dish. Combine oil, garlic, vinegar and oregano. Rub mixture over lamb, place in oven and roast uncovered for 55 minutes, turning once. Remove from the oven and rest, covered loosely with foil for 10 minutes. Pour juices off and de-fat.
  3. To serve, slice into thin slices, drizzle with pan juices and serve with lemon, spinach pilaf and Greek salad.

Slow-Roast Method:
Preheat oven to 180°C (160°C fan-forced). After browning, place lamb in foil in a baking dish and then rub mixture over the lamb. Wrap foil loosely. Roast for 2 hours. Open foil, ensuring fat side of lamb is uppermost, increase heat to 200°C (220°C fan-forced), turn on the oven grill and cook for another 5 minutes or until crisp on top.

BBQ Method:
Pre-heat barbecue to high. Season lamb and sear for 5 minutes on each side, or until golden. Remove from the BBQ and reduce heat to medium. Place lamb on two sheets of foil, large enough to wrap the lamb securely. Rub mixture over lamb and wrap in foil. BBQ for 10 to 15 minutes on each side, or until tender. Remove and rest for 10 minutes.

Lyndey’s Note: If you have herbs in the garden like thyme or rosemary, they make a lovely addition to the rub for lamb. You could also sprinkle some mint leaves over the lamb after it is cooked.

Greek Salad

Serves: 4 – 6
Preparation time: 10 minutes


3 ripe tomatoes, cut in wedges
1 telegraph or 2 Lebanese cucumbers, sliced or cut into batons
1 red onion, cut into rings
1 green capsicum, cut into strips

¼ cup (60ml) extra virgin olive oil
1 tablespoon (20mls) red wine vinegar
1 clove garlic, crushed (optional)
salt and pepper to taste
1 teaspoon dried oregano and fresh parsley leaves, to serve

Layer all salad ingredients on platter or in salad bowl. Whisk together dressing ingredients and pour over the salad. Sprinkle with oregano and parsley leaves and serve.

Zucchini Pilaf

Serves: 6
Preparation time: 10 minutes
Cooking time: 15 minutes plus 5 minutes standing


1/3 cup (80ml) extra virgin olive oil
30g butter
1 large red onion, finely chopped
3 cloves garlic, finely chopped
2 ¼ cups (450g) white long grain rice
3 teaspoons sea salt flakes
Grated rind and juice one large lemon
500g zucchini, halved lengthways, then sliced
3 cups (750ml) chicken stock or water
50g packet dill, sprigs only, chopped
3 green onions (shallots), finely chopped


  1. Place a deep sided frying pan (with a lid) over medium heat, add butter and oil and when butter is foaming, add onion and cook stirring for a minute or so, then add garlic and cook, stirring often until onion is soft. Add the rice, stir to coat grains, add the salt, rind, juice and water, stir to mix. Bring to boil, reduce heat to medium, cover and cook for 5 minutes. Place zucchini evenly over rice, cover, reduce heat to low and cook for 15-20 minutes or until rice and zucchini are almost tender. Turn off heat and stran rice for 5 minutes.
  2. To serve, gently stir rice to distribute zucchini. Sprinkle with dill and green onions.

Related Recipe Slow-Roasted Lamb Ribs with Yoghurt and Feta Sauce

Neck of Lamb Stuffed with Spinach and Pine Nuts