This is a wonderful greek-inspired marinade that I tried out at a family barbecue a long time ago and have been using ever since.  I wanted something that would serve many, in addition to offering burgers etc, so I opted for a butterflied leg of lamb as it is easy to carve, contains plenty of fat to keep the meat moist on the bbq and it goes a long way.  The only thing to do then was make a marinade that would both add flavour and tenderise the meat.   The marinade, which I leave on the lamb overnight, is very simple and gives the meat a fabulous spicy flavour and a wonderful charred crust.  A great way to serve this is as a kebab – thin slices in pitta bread with salad and a mint and yoghurt sauce or aioli.  You can also use a boned fillet (top of the leg) and halve the marinade quantities if you want a smaller amount of meat. [Read more…]