Any Greek syle lamb/mutton recipes?

Aussie_Hugh

I have been thinking for a while that the egg would produce great Greek style lamb dishes. Beryl's recent post prompted me to posting this.[p]I am looking for inspiration as to something that can be put together with some of that flat Lebanese bread. I like the idea of slicing the meat and having people help themselves. Any suggestions for marinades? Also side dishes and dips?[p]As for lamb, my preference is for stronger flavoured meat. I feel that hogget or mutton would make a great accompaniment to the egg. Recently I placed a special order for two legs of hogget with the butcher. I cooked one in-direct and it came up fairly well. But reading the responses to Beryl's post I think that next time it will be a direct cook at 350 – 400 on a raised grill.[p]In my childhood I lived on a farm and mutton is what we ate. So I have a taste for it in preference to lamb.[p]Cheers,
Hugh.

djm5x9

<p />Hugh:[p]My recipe in the thread below is one style of Greek lamb preparation. Tzatziki goes real good with lamb . . .[p]Pictured is lamb after it has been cut from a lamb roasting on a spit


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Marvin

Aussie_Hugh,
Here's one that we've done frequently.
Butterlfy a leg of lamb, salt and pepper it. Place slices of garlic into stab wounds, all over the meat. Marinate for 24-72 hours in olive oil - 3 parts; lemon juice - 1 part; 2-3 tablespoons, dried (and crushed between your fingers as you add) oregano; same with thyme. Grill over 400-500 degree Egg on a raised grill until both sides are seared well. Lower temp and roast until internal temp is 125-130. Let it rest 15 minutes then slice. Enjoy.