| | Lemon & oregano marinated lamb with Greek salad
Lemon & oregano marinated lamb with Greek salad
Lemon & oregano marinated lamb with Greek salad 4.3-5 9
  • Calories: 2720 kj
  • Fat: 48g
  • Carbohydrates: 4g

How to Make:

  1. Whisk together the lemon juice, olive oil, oregano, thyme and garlic in a bowl. Place the lamb in a large bowl. Pour over the marinade and turn to coat.
  2. Cover with plastic wrap and place in the fridge, turning once, for 2 hours or overnight to marinate. Preheat a closed barbecue to 180C. Place the lamb and marinade in a small foil tray. Roast in the barbecue for 50 minutes for medium. Cover the tray with foil and set aside for 5 minutes to rest.
  3. Meanwhile, to make the Greek salad, combine the tomato, cucumber, capsicum, onion, olives, lemon juice and oil in a bowl.
  4. Season with salt and pepper. Arrange the lettuce and feta on a serving platter. Top with the tomato mixture.
  5. Carve the lamb and serve with the Greek salad.
Time for preparing:
50 min.


  • 80ml (1/3 cup) fresh lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano leaves
  • 2 teaspoons fresh thyme leaves
  • 1 garlic clove, crushed
  • 800g boned mini lamb leg
  • 1 tomato, halved, seeded, finely chopped
  • 1 lebanese cucumber, finely chopped
  • 1/2 small red capsicum, seeded, finely chopped
  • 1/2 small red onion, finely chopped
  • 40g (1/4 cup) pitted kalamata olives, cut into thin wedges
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 3 baby cos lettuce hearts, quartered lengthways
  • 150g feta, thinly sliced, then broken in half