From my father's kitchen

When it came to lamb, Baba either cooked small quantities (souvlaki) or massive (a whole lamb on a spit), As a kid, I ate straight off the spit, carving hunks of charred meat onto thickly cut slices of crusty bread slathered with tzatziki. My mother and aunts always yelled at me to put my food on a plate and eat some salata. (confession: I still like eating lamb straight off the spit).

This recipe is for a butterflied leg - a good halfway point. And you can still eat it straight off on the barbecue.
 
bunch flat-leaf parsley
1 bunch oregano
4 garlic cloves
Juice of 2 lemons
1 cup olive oil
2kg leg of lamb, boned and butterflied
 
Put the parsley, oregano, garlic, lemon juice and oil in a food processor and process until smooth. Pour half the marinade over the lamb and refrigerate for at least 6 hours. Put the rest of the marinade in the fridge until ready to serve.
 
Bring the lamb to room temperature. Heat the barbecue and cook lamb on high heat for 10 minutes, tum and then cook for another 10 minutes. Lower the heat to medium and cook with the lid down for 20 minutes.
 
Serve the lamb with the reserved marinade and tzatziki.

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