Lamb Souvlaki

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I haven’t posted over the past few weeks, I have been busy with Football finals (GO HAWKS) and other commitments consuming my weekends. Also the camera on my phone has also stopped working, so sadly no photos for today’s post. You will have to take my word for it that the result was worth the work.
I have become a fan of lamb recently. I don’t eat pork as a general rule, so I have limited options when I eat out. I am now starting to appreciate lamb and thought that I would give Lamb Souvlaki’s a go.
Firstly I bought a half leg of lamb. (You could use a full leg if you have more people, a half leg is enough for about 6 souvlaki’s.) I butterflied the piece of lamb. I could try to explain to you how I did it but it is easier if you YouTube it. There are heaps of videos of how to do it. I cut mine so once it was rolled out it was about 40cm long and 5cm thick. Once rolled out you need to cut approximately 6 cuts 10 cm long and half of the thickness of the lamb. Slice 4 garlic cloves thinly and put them in the cuts.
Set aside the lamb and prepare the marinade in a jug. In the jug mix together 4 cloves of garlic finely grated, 2 sprigs of rosemary, 1 tablespoon of thyme, the juice of 2 lemons and a quarter of a cup of olive oil. In a large bowl place the piece of lamb. Pour over the marinade and ensure that it covers the whole piece of lamb. Allow the lamb to marinade for at least 4 hours. (I did mine the night before therefore it had 24 hours in the fridge.)
Preheat your oven to 180 degree celcius. Mix together a heaped tablespoon of sweet paprika and 1 tsp of cayenne pepper. Sprinkle the mixture as evenly as possible over the lamb.
You will need a roasting pan with a rack. Lay the piece of lamb over the roasting rack and put into the oven. I cooked mine for 35 minutes but it will depend on how you like your lamb and how big you piece of lamb is.
Once cooked, remove from the oven and allow to rest for 10 minutes before carving.
I served mine in wraps with tzatziki, lettuce and diced fresh tomatoes. It was amazing (even if I do say so myself.) It had enough spice that you could taste it on every piece but it wasn't over powering.
I highly recommend you give it a go. Happy cooking until next time.
 
*** Ingredients
  • 1/2 leg of lamb
  • 4 cloves of garlic finely grated
  • 2 sprigs of rosemary
  • 1 tablespoon of thyme
  • 2 lemons 
  • 1/4 cup of olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon cayenne pepper

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