Barbecued Lamb with a Greek Salad

Either bone the leg of lamb or have your butcher do it. Cut off as much skin and fat as you can and then cut into about 3-4 cm/1½ inch cubes. Mix 20 or so tablespoonfuls of olive oil, three tablespoonfuls of fresh lemon juice, crush the garlic cloves and add, and season with salt to make a marinade. Add a handful of fresh rosemary and of oregano and stir in the lamb  Picture  . Keep in the fridge over night or for at least four hours.

Take the marinaded lamb out of the fridge, put the cubes on to skewers, and cover with some foil. Fire up the barbecue. Prepare a Greek Salad  Recipe   up to the point of mixing the final salad.

When ready, put the skewers on the barbecue and grill until golden but still pink inside (use a sharp knife to test)  Picture  . Finish off the salad and put on to the serving plates (or serve in separate dishes) and warm up the pitta if used on the barbecue. Add a lamb skewer to each dish and serve  Zoom  .