Greek style braaied lamb

Recipe from: 7 November 2012
greek style lamb on the braai

Ingredients 12
Servings 1
Minutes 00:15


Serving Change
  • 500
    Bulgarian yoghurt
  • 6
    cloves of garlic – crushed and finely chopped
  • Juice of 3 lemons
  • 1
    small handful of rosemary – finely chopped
  • a few pinches of smoked paprika
  • Salt and cracked black pepper
  • 1
    deboned leg of lamb (about 2.5 kg)
  • For the vinaigrette:
  • 4
    brown anchovies
  • drizzle of olive oil
  • 1
    clove of garlic
  • 1
    generous squeeze of lemon juice


First up, mix together the yoghurt, garlic, lemon juice, rosemary, smoked paprika, salt and black pepper. Take a sharp knife
and stab some holes into the lamb.

Rub the yoghurt marinade all over the leg. Put it in a bowl, cover with cling wrap and leave it in the fridge for two days.

Two days later, when your friends arrive, start your fire. Once you have medium coals, the lamb is ready for its final

Braai for about half an hour, basting every now and then with the leftover marinade. You want the lamb to caramelise on the outside, and be cooked (but still pink) on the inside.

When done, remove from the heat, put the lamb aside to rest and rustle up a quick vinaigrette, which will offset the fattiness of the meat.

If you have a blender handy blitz all the ingredients until fine. If you’re more like me and find yourself in the great outdoors, just wing it and use a mortar and pestle to mung the anchovies, garlic, lemon juice and olive oil.

Carve the lamb, drizzle with the vinaigrette and serve with whatever tickles your fancy.

Taken from the Ultimate Braaimaster cookbook. publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

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