Greek-style lamb with radish & mint tzatziki

Name: Greek-style lamb with radish & mint tzatziki
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: British boneless extra trimmed whole leg of lamb (about 1.12kg); Olive oil, for frying; Lemon wedges or griddled halved lemons, to serve; Ladenia or warm flatbreads, to serve

The lamb in this recipe from Diana Henry has to be good quality, but perhaps the most important factor here is the marinating. Use all the ingredients suggested and marinate the lamb properly – you won’t get the best results by just sticking it in the fridge for 15 minutes. You can marinate the lamb for longer than suggested. Serve with Greek tomato & onion flatbread (ladenia)

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Serves4
CourseMain meal
Prepare20 mins
Cook15 mins
Total time35 mins
PlusMarinating

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British boneless extra trimmed whole leg of lamb (about 1.12kg)
Olive oil, for frying
Lemon wedges or griddled halved lemons, to serve
Ladenia or warm flatbreads, to serve

For the marinade

4 clove/s small cloves garlic, grated to a purée
1 unwaxed lemon, juice of ½, plus 2 tsp zest
5 tbsp olive oil
½ tsp paprika (not smoked)
1 tsp ground cumin
2 tsp dried oregano
6 sprig/s thyme, leaves picked
3 dried bay leaves, crumbled
1 red onion, finely sliced
1 tsp salt

For the tzatziki

2 x 200g packs radishes
400g Greek yogurt
2 clove/s garlic, finely grated
10 mint leaves, torn, or more to taste

Open out the lamb, trim away any fat and cut into 2.5cm chunks. Put into a bowl with all the marinade ingredients and a generous amount of freshly ground black pepper. Turn the lamb over in the marinade. Cover and put in the fridge for an hour or two.
For the tzatziki, remove any stalks and little tails from the radishes, save 2 for later, then cut the rest into small matchsticks. Put the yogurt into a bowl, then add the garlic, radishes, mint and a little salt.
You need 8 skewers for the lamb. Thread 4-5 cubes of lamb onto each skewer and season all over. Heat a film of oil in a large frying pan and cook as many kebabs as you can in one go for 7-8 minutes. Work in batches, turning the kebabs over with tongs. I like the meat to be rare, but make sure the lamb is nicely browned all over.
Serve 2 skewers per person with the tzatziki – finely shave the remaining radishes and scatter on top. Serve with the lemon wedges or halves and the Greek tomato and onion flatbread (ladenia) cut into pieces and offered on the side.