Greek-style grilled lamb with tzatziki

• garlic cloves↗4
• olive oil↗4 ст. л. tbsp
• juice of 1 lemon
• dried oregano↗1 ст. л. tbsp
• thyme leaves↗1 ст. л. tbsp
• bay leaves↗2
• whole lamb leg↗1

  butterflied (see step-by-step instructions)

• flatbread↗

  for serving

• ½ cucumber

  halved and seeded

• Greek yogurt↗170г g
• small garlic clove↗1

  minced

• handful of mint

  leaves, chopped

Step-by-step instructions

1. 1

   Crush the garlic into a paste using a mortar. Mix it with olive oil, lemon juice, dried oregano, thyme leaves and bay leaves, add a pinch of salt and a generous amount of black pepper. Place the butterflied lamb leg in a large earthenware dish, pour over the marinade and rub it well into the meat. Cover with film and let sit at room temperature for at least 1 hour, or in the refrigerator for up to 12 hours, so the meat absorbs the flavor.

2. 2

   Heat the grill to high heat (the charcoal should become gray‑ash) or preheat the oven to 220 °C (200 °C with convection). If grilling, place the leg on the rack and cook 15 minutes per side for a pink centre, or 20 minutes per side for well‑done. If using the oven, put the leg in a shallow dish and bake for 30 minutes (pink) or 40 minutes (well done), turning the meat halfway through. After cooking, let it rest for 10 minutes.

3. 3

   Meanwhile, prepare the tzatziki. Grate the cucumber on a coarse grater, sprinkle with a pinch of salt and squeeze out excess liquid. Transfer it to a bowl, add the Greek yogurt, minced garlic and mint leaves, mix thoroughly. Slice the cooked lamb into thick pieces, serve with tzatziki sauce and warm flatbreads.