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Recipe From

Butterflied Greek Leg of Lamb with Baby Potatoes and Skordalia

  • People

    Serves 6

  • Prep Time

    20 min.

  • Marinating Time

    3 h

  • Barbecue Time

    45 to 50 min.

Serves 6
Prep Time
20 min.
Marinating Time
3 h
Barbecue Time
45 to 50 min.

the Ingredients

Butterflied Greek Leg Of Lamb With Baby Potatoes And Skordalia


  • ½ cup ½ cup lemon juice
  • ¼ cup ¼ cup fresh oregano leaves, roughly chopped
  • 8 8 sprigs fresh thyme, leaves only
  • 2 tablespoons 2 tablespoons olive oil
  • 3 3 garlic cloves, sliced
  • 1 teaspoon 1 teaspoon sea salt flakes
  • ½ teaspoon ½ teaspoon freshly ground black pepper
  • 1½ kilogram 1.5 kg leg of lamb, butterflied, roughly even thickness
  • 2 tablespoons salt
  • 1 kilogram 1kg baby potatoes, washed, skin on
  • 3 3 cloves garlic, crushed
  • 1 tablespoon 1 tablespoon lemon juice
  • 1 tablespoon 1 tablespoon white wine vinegar
  • 2 tablespoons 2 tablespoons water
  • Olive oil
  • Sea salt flakes
  • Freshly ground black pepper


  • 01 Place all of the marinade ingredients into a food processor or blender, and process until smooth. Place the lamb in a non-reactive dish, and coat evenly with the marinade. Marinate the lamb in the fridge for 3 hours.
  • 02 Fill a large pot with cold water and add 2 tablespoons of salt. Add the potatoes and bring to the boil. Cook until tender, about 20 minutes. Drain and leave to dry. Reserve four cooked baby potatoes for the skordalia.
  • 03 Make the skordalia by placing the four reserved potatoes, garlic, lemon juice, vinegar, and water into a food processor or blender, and blend until smooth. With the motor still running, slowly add ⅓ cup olive oil in a steady stream. Blend until well incorporated. Remove from blender and set aside until needed.
  • 04 To prepare the Pulse for roasting over medium heat (210° to 240°C), preheat the barbecue by turning the control knob(s) to high. Preheat until the barbecue reaches at least 260°C, which will take approximately 15 to 20 minutes with the lid closed.
  • 05 Once the barbecue is preheated, open the lid and brush the cooking grills clean. Adjust the control knob(s) to medium for roasting over medium heat.
  • 06 Remove the lamb from the dish and discard the marinade. Place the lamb directly on the grill, skin side down, and cook for approximately 30 minutes, turning once, or until the lamb has reached your preferred internal temperature on your iGrill App. Remove from the barbecue and allow to rest for 15 to 20 minutes.
  • 07 Lightly coat the potatoes with olive oil, salt, and pepper. Cook the potatoes directly on the grill over medium heat for 15 to 20 minutes, or until golden and crispy, turning once. Slice the lamb and serve with the skordalia and potatoes.

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