Greek barbecued lamb

This recipe forms part of the January 28 meal planner created in parnership with New World.

Marinade

1 cup	Thick greek yoghurt
1 tsp	Cinnamon
1 tsp	Turmeric
2 tsp	Allspice
2 tsp	Chopped rosemary
2 tsp	Thyme leaves
½ tsp	Chilli flakes
2	Garlic cloves, crushed
1	Lemon, zest of

Lamb and potatoes

750 g	Butterflied boneless leg of lamb
4	Agria potatoes, medium sized, peeled, cubed and pre-boiled
1 sprig	Fresh rosemary
2	Garlic cloves, sliced in half
2 Tbsp	Oil, for frying

Directions

1. Mix the marinade ingredients together well in a non-reactive dish that will hold the lamb. Place the lamb in the dish and coat with marinade. Leave overnight or for at least 4 hours.
2. Barbecue the lamb for 20-30 minutes until cooked to your liking, turning half way through.
3. Fry the potatoes with rosemary and garlic in hot oil a frying pan on the barbecue hotplate at the same time as the lamb is cooking on the grill.
4. Allow the lamb to rest for 10 minutes before slicing to serve with yoghurt sauce (below), hot potatoes and a cucumber and tomato salad.

Yoghurt sauce:Mix 1/2 cup thick Greek yoghurt with 1/2 crushed garlic clove, 1 Tbsp chopped mint, a good squeeze of lemon and a good pinch of salt.