MeatAlison Lambert

MeatAlison Lambert

SIMPLY GRILLED LAMB - quite often with lamb I season it with sea salt and cracked pepper, cook over a hot grill and squeeze a little fresh lemon juice over it. Simplicity at its best! However I do still have a few special marinades and rubs, which I pull out occasionally. This one is one I remember fondly whilst living in Greece. I will never forget the oregano and lemon fragrance toasting warmly on the lamb whilst dripping juices onto the charcoal grill.
This easy marinade is great with lamb leg steaks, chops, or better still a whole leg which is then slowly cooked, until the meat falls from the bone.

Marinade - 6 lamb leg chops/1 whole leg
4 cloves garlic, finely chopped
½ bunch each of thyme, rosemary and fresh oregano (or 1 ½ tsp dried)
100ml olive oil
100ml lemon juice
200ml red wine

Combine all the ingredients and cover the lamb. If using a whole leg, let sit overnight in the fridge. Chop’s etc only need 1-2 hrs. Remove after the allocated time. Reserving the marinade for basting with.

Rub for Lamb
4 cloves garlic
¼ bunch each of thyme, rosemary and oregano

Using a pestle and mortar, crush the ingredients for the dry rub together until they form a paste. Season to taste. Rub generously over the marinated meat and grill the lamb chops or slow roast the lamb leg in the oven and baste often with the marinade..