| Servings | serves |
Ingredients
Marinated Lamb
- 1.4 kg Easy-carve Leg of Lamb bone removed, fat trimmed
- 4 Garlic Cloves peeled and thinly sliced
- 6 Black Kalamata Olives pitted and quartered lengthwise
- 1 Lemon zested
- 1 bunch Oregano Leaves picked
- 1 tablespoon Extra Virgin Olive Oil
- Black Pepper Ground
- Salad Leaves (baby cos, witlof, watercress)
Fetta Parcels
- 1 Lemon sliced into rounds
- 2 Tomatoes sliced
- 200 grams Feta Cheese cut into 6 pieces
- 1 tablespoon Rosemary Leaves
- 1 tablespoon Extra Virgin Olive Oil
Ingredients Marinated Lamb
Fetta Parcels
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Instructions
- Make incisions all over the lamb with knife tip; place in large glass dish. Add garlic, olives, lemon zest and juice, oregano and olive oil. Season with pepper. Use fingertips to massage mixture into lamb, pushing it into incisions. Cover and chill. Marinate for at least 6 hours or overnight (if time permits), turning occasionally.
- Prepare fetta parcels. Lay six 30 cm 2 pieces of non-stick baking paper on bench-top. Place lemon slices in centre of each. Top with tomato slices and fetta. Sprinkle with rosemary, drizzle with oil and season with pepper. Fold over edges of baking paper to seal, tucking ends underneath. Secure with kitchen twine.
- Preheat barbecue-char-grill burners to medium.
- Grill lamb, with any remaining marinade, for 12 minutes. Turn meat. Add fetta parcels to char-grill hotplate. Grill until lamb is cooked to taste (about another 12 minutes). Transfer lamb to plate and cover with foil; let it stand for at least 10 minutes. Thinly slice. Transfer parcels to serving plates; keep sealed until lamb has rested. Serve lamb with opened fetta parcels and salad leaves.
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