Photo: William Meppem
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Ingredients
- 1 boneless leg of lamb (about 21/2-3kg)
- 1 lemon
- Marinade
- 2 tbsp chopped flat-leaf parsley
- 1 tsp chopped thyme
- 2 tbsp chopped oregano
- 3 cloves garlic, finely chopped
- 1/2 cup extra virgin olive oil
- 1 tsp finely grated lemon zest
- sea salt
- Chickpea salad
- 400g can chickpeas, drained and rinsed
- 1 clove garlic, crushed
- 1/2 tsp chilli powder
- 1/4 cup extra virgin olive oil
- juice of 1 lemon
- sea salt and freshly ground pepper
- Yoghurt dressing
- 250g sheep's milk yoghurt
- 2 cloves garlic, finely chopped
- juice of 1 lemon
- sea salt and freshly ground pepper
Method
Lay the lamb flat on a board, skin side down, and cut the 2 large muscles almost in half so you can open them up.
You should have a rectangle of lamb about 3cm thick. (You can ask your butcher to do this for you.)
For the marinade, place all the ingredients in a large bowl and mix well.
Add the lamb and turn a few times to coat.
Cover and refrigerate for 6 hours, or overnight, turning occasionally.
Remove the lamb from the fridge several hours before cooking.
For the yoghurt dressing, combine all the ingredients in a bowl.
For the chickpea salad, combine all the ingredients in a bowl.
Heat the grill or barbecue to hot.
Place the lamb on the barbecue and pour the marinade over the meat.
Cook for 8 minutes, then turn and cook for a further 8 minutes.
Transfer the lamb to a plate to rest in a warm place for 10 minutes.
Carve into slices.
To serve, place some chickpea salad on each plate, and top with sliced lamb.
Add a dollop of yoghurt and a squeeze of lemon, and spoon any juices over.
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