BBQ leg of lamb

This was concocted somewhat add hoc in Shropshire 2015. A delicouis boned, butterflied leg of lamb from the butchers was marinated in rosemary, thyme, garlic, chilli, lemon zest and black pepper - we only had time for a few hours, but all day would be great. Cooked on the bbq for about 40 mins, mostly with the coals pulled back and the lid off and ended up beautifully pink. Left to rest under foil - came out beautiful and pink (see other photo). Repeated this at Samuel's with similar results. Served, like a very posh kebab with Tzatziki, greek salad and pitta. Just needed some chilli sauce.....

Tzatziki

1 large cucumber, desseded

500ml proper greek yoghurt (really worth investing in total for this)

2 cloves of garlic

juice of 1/2 a lemon

salt and pepper

50ml olive oil

handful of chopped mint (or dill)

1. Grate the cucumber, add a teaspoon of salt and drain in a sieve in the sink for 2 hours, and then squeeze out any excess moisture.

2. Sire into the yoghurt, with the chopped garlic, lemon juice, most of the oil and seasoning and herbs.

3. Drizzle with oil and a sprinkle of herbs to serve.

ps. This tastes much better the day after you make it - so good for making in large batches.

Greek salad

Tomatoes

Cucumber

Black Olives

Feta cheese

Lemon juice

Red onion

Dried oregano

Good olive oil

Black Pepper

Pretty self explanatory - the red onion I soak in water to make it less acrid, but some people would just exclude them. The dried oregano is essential for an authentic taste. I also added some croutons fried in olive oil - always a good addition to any tomatoey salad if you have any stale (sourdough) lying around. They help soak up some of the juice in the bowl.