Australian Butchers' Guild
- Meat Lamb
- Cut Leg
Butterflied lamb paired with traditional Souvlaki flavouring, sure to be a crowd pleaser in your meat cabinet.
Ingredients
| Ingredient | 1 Unit | 4 Units | 10 Units |
| Butterflied leg of lamb | 1 | 4 | 10 |
| Lemon pepper seasoning | 2 tbsp | 8 tbsp | 10 tbsp |
| Olive oil | 1 tbsp | 4 tbsp | 10 tbsp |
| Dried oregano | 1 tbsp | 4 tbsp | 10 tbsp |
| Minced garlic | 2 tsp | 8 tsp | 10 tsp |
Preparation
BUTCHER – PREPARATION/METHOD
1. Combine lemon pepper seasoning, lemon zest, olive oil, garlic, and oregano. Add marinade to lamb and turn to coat well.
2. Vacuum seal lamb with marinade for sale.
CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION
1. Combine lemon juice, olive oil, garlic, salt, pepper, and oregano, in a large dish or zip-top bag. Add lamb and turn to coat well. Set aside to come to room temperature. When ready to cook, drain excess marinade.
2. Thread onion wedges and tomatoes onto separate skewers. Brush with a bit of olive oil, and season with a pinch of salt and pepper.
3. Preheat a BBQ to high. Cook lamb for 15 minutes – fat side down, then flip and cook a further 10 minutes, or until cooked to your liking. Transfer lamb to a serving platter, cover with foil and rest 10 minutes.
4. Cook onion and tomato skewers for 5 - 6 minutes, until tomatoes are blistered and onions are golden. Add lemon halves to BBQ, cut-side down, and grill for a minute or two until just charred.
5. Toss parsley, cucumber and olives together in a bowl. Warm flatbreads.
6. Thinly slice lamb. Serve lamb and resting juices with grilled onion, blistered tomatoes, cucumber salad, pita breads, tzatziki, and lemon.
