Greek Lamb Marinade

I'm on a quest for the ultimate meat cut and marinade for roast dinners. First lamb was a boneless lamb leg with Greek marinade. It was really effective and definitely carried through into the cooked dish. Despite the accidental overcooking it was still moist.

Ingredients

• 1 leg lamb

• 4 garlic cloves, minced

• 4 tbsp olive oil

• Juice 1 lemon

• 1 tbsp dried oregano

• 1 tbsp thyme leaf

• 2 bay leaves

Method

1. Mix the garlic, olive oil, lemon juice, oregano, thyme and bay and season with a little salt and pepper.

2. Place the lamb in a large dish.

3. Pour the marinade over the lamb and massage into the meat.

4. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft.

5. Before roasting poke holes into the lamb joint and nestle in cloves of garlic.