Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Barbecued lamb with feta
Juicy and tender, this has a lovely lemony flavour running through the cooked lamb
-
Ready in 55 minutes
-
Cooking time 45 minutes
-
Prep time 10 minutes
-
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
-
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.
-
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.
-
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.
-
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.
