Greek-style lamb

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Overview
I’m calling this “Greek-style” because I have no idea how authentic it is! All I know is that the ingredients seem to be about right according to the packets I’ve looked at. I’m guessing this would be very tasty with chicken thighs or even on pork *looks over shoulder to see if any angry Greeks are approaching*. I’m a Latvian Australian – what do I know??

PS Oops – I forgot to photograph the marinade – but it smelled really good!

Time
The marinade is really quick – mix, blend, done! It all comes down to how long you want your meat to fester in it. I’d say at least 2 hours, then give 45 minutes to cook and 15 to rest before slicing. You could also cook on the barbeque or smoke it, but we didn’t do that tonight.

Ingredients: Marinade
⅓ cup olive oil
4 whole-clove garlics, or 10-12 regular cloves
Zest and juice of 1 lemon
½ onion
1½ TB dried oregano
1½ TB sweet paprika
1 TB smoky paprika
1 TB thyme
1 TB vinegar powder
2 ts dried rosemary
1 ts cayenne pepper
1 ts ground pepper
1 ts umami salt

Ingredients: Protein
1-2kg piece of butterflied lamb (or 1½ -2kg chicken thighs)

Equipment
Thermomix or blender

Method
1 – Blend all marinade ingredients together. If it’s a bit thick, add a little more oil and blend again.

2 – Slather the meat with the marinade. Allow to marinate, covered, in the fridge for 2-4 hours.

Preheat oven to 200° C (190° C for chicken thighs)

3 – Arrange meat on a tray lined with baking paper. Bake for 45 minutes (30 for folded chicken thighs), then remove from oven and cover with foil to rest for 10-15 minutes.

Serve with pita bread, garlic yoghurt sauce and salad vegetables. Call it souvlaki, I won’t stop you!