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Graikiškai kepta ėriuko kulšis kepsninėje

Greek-style roast leg of lamb in the grill

Number of servings: 6. Preparation time: 2h., baking 25 min.

With the onset of the warm season, I decided to cook as much as possible in my new charcoal grill. I have always been curious about how to grill a large piece of meat in a grill, so that it is not burnt on the outside and is well cooked and juicy on the inside. This lamb roast came out just like that. I took inspiration from the Lithuanian Grill Championship in Druskininkai a week ago. So here's the recipe for you - Greek-style grilled lamb shank.


For the lamb and marinade:

  • Bone-in leg of lamb (approx. 2 kg of meat already without bone)
  • 250 ml natural yoghurt
  • Juice and zest of 1 lemon
  • 4 tbsp. cold-pressed olive oil
  • a few sprigs of fresh rosemary
  • a few sprigs of fresh thyme
  • a couple of handfuls of fresh chopped mint
  • 1 tbsp. ground peppercorns
  • 1 a.s. salt

For the meat glaze during cooking:

  • 3 tbsp. 2 tbsp melted butter

For the sauce and presentation:

  • 250 ml natural yoghurt
  • radish bundle
  • a handful of chopped fresh mint
  • 2 tbsp. cold-pressed olive oil
  • 1 tbsp lemon juice
  • ground black pepper and salt (to taste)
  • fresh lettuce leaves (for presentation)


First, with the help of my husband, I gutted the lamb's leg, i.e. we took out the bone and unfolded it like a book.

I used an electric grater to make a sauce from the marinade ingredients until all the herbs were chopped and mixed with the yoghurt.

I marinated the meat in the yoghurt-spice sauce in the fridge for about two hours (overnight is fine).
In the grill, my husband prepared a medium-hot charcoal.

I seared the meat for 2-3 minutes on each side over direct heat, i.e. over the coals.
When the lamb was already browned, I continued cooking it on indirect heat, i.e. on one side of the grill the coals were hot and on the other side the meat was cooking (the meat was not over the coals, but next to them). A grill with a lid should be used when cooking meat in this way. In my closed grill, the thermometer on the lid read 200 degrees. The meat was cooked in 25 minutes, turning it over from time to time and brushing it with butter glaze.

While the meat was baking, I made the sauce: I finely chopped the radishes, mixed them with the chopped mint and dressed them with the yoghurt and the rest of the spices.

I let the meat rest for ten minutes and then sliced it across the grain into thin slices.

Served with yoghurt sauce and salad leaves. We ate the meat with our hands, turning it into the lettuce leaves and dipping it into the yoghurt sauce.

Have a delicious steak!

Recipe source.

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