Filippo Berio

Barbecued Leg of Lamb with Cucumber Yogurt Dip

Prep Time: 15 min

Inactive Time: 3 hr 5 min

Cook Time: 40 min

Total Time: N/A

Servings: 6-8

RECIPE INGREDIENTS

  • Cucumber-Yogurt Dip:
  • 2 (8 oz each) containers plain yogurt, without gelatin
  • 1 large cucumber, peeled
  • 2 tbsp Filippo Berio Olive Oil
  • 1 tbsp white vinegar
  • 2 cloves garlic, minced
  • Salt and white pepper
  • Lamb:
  • 1 leg of lamb, bone removed and butterflied (about 5 lb)
  • 1 onion, thinly sliced
  • 1/2 cup dry white wine
  • 1/2 cup Filippo Berio Olive Oil
  • 1/4 cup lemon juice
  • 2 cloves garlic, thinly sliced
  • 1 tbsp dried oregano
  • 1 bay leaf
  • Salt and freshly ground pepper
  • Pita bread wedges
  • 2 lemons, cut into wedges

RECIPE DIRECTIONS

    Cucumber-Yogurt Dip:

    • Line large plastic colander or sieve with a large piece of double-thickness cheesecloth or large coffee filter. Place colander over deep bowl. Spoon yogurt into colander; cover with waxed paper. Refrigerate for about 24 hours or until liquid no longer drains from yogurt. Remove yogurt; place in bowl. Discard liquid.
    • Cut cucumber into quarters; remove seeds. Finely chop cucumber; drain on paper towels. Stir cucumber, olive oil, vinegar and garlic into yogurt. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.

     

    Lamb:

    • Meanwhile, place lamb in large shallow glass dish. Combine onion, wine, olive oil, lemon juice, garlic, oregano and bay leaf; reserve 1/3 cup. Pour remaining marinade over lamb, turning to coat both sides. Cover and refrigerate for 3 or 4 hours or overnight, turning occasionally. Remove lamb from marinade; discard marinade.
    • Brush barbecue grill with olive oil. Grill lamb, with lid down, over hot coals for 20 minutes, basting occasionally with reserved marinade. Turn lamb with tongs; grill for 20 minutes or until desired doneness.
    • Transfer to warm serving platter. Carve into thin slices; season with salt and pepper to taste. Serve with Cucumber-Yogurt Dip, pita bread and lemon wedges.

     

    Tip: Make this recipe gluten-free by omitting the pitas.