© J Sainsbury plc 2020
Barbecued lamb with feta
Juicy and tender, this has a lovely lemony flavour running through the cooked lamb
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Ready in 55 minutes
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Cooking time 45 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 750g British butterflied lamb leg
- 1 lemon
- 15g pack thyme
- 150g mixed olives and Greek feta, roughly chopped
- 2 x 340g packs ready-to-roast sweet potato fries
Method
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1
Preheat the oven to 200°C/gas mark 6. Make 6 deep slits in the lamb (you can cut all the way through if you wish). Cut the lemon into thin wedges and push a wedge into each hole with a sprig of the thyme. Reserve the remaining lemon.
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2
Place the prepared lamb in a small roasting tin. Scatter the remaining lemon slices over the lamb. Season with black pepper and roast for 35 minutes. Cook the sweet potato fries according to pack instructions.
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3
Remove the lamb from the oven and place in a square of foil. Scrunch the edges to form a foil rim. Roughly chop the olives and feta cheese. Scatter the olives and feta over the meat and place directly on the rack of a preheated barbecue.
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4
Cook for a further 10 minutes, allowing the flames to sear the lamb. Serve with the fries and an extra squeeze of lemon juice.
