BBQ Leg of Lamb
2 ½ kg leg of lamb, on the bone
3 whole garlic heads
½ bunch rosemary
Extra virgin olive oil
3 packets of lebanese bread
2 continental cucumbers, grated
1 kg natural yoghurt
1/2 lemon, juice only
½ tsp salt
In a saucepan, pour in 300 ml oil and bring to a luke-warm simmer. Slide in the garlic and simmer until almost transparent. Remove, cool and then peel.
Pierce the lamb all over and stick pieces of rosemary and garlic into each hole, leaving behind 3 garlic cloves for the dip. Drizzle with oil, sprinkle with salt and pepper and cook on the BBQ to the desired degree.
To make the dip, in a bowl mix together the dip ingredients with the 3 cloves of garlic roughly chopped. Serve on lebanese bread with slices of lamb and generous drizzles of dip.