Greek-style lamb on the barbecue

SERVES 4

This amount of marinade is good for a couple of lamb racks. For a whole boned leg of lamb you will probably want to double the ingredients. Alternatively, you could use lamb backstraps or loin fillets, cut into 10 cm (4 inch) lengths.

2 x lamb racks, 8–10 points each

MARINADE

3 tablespoons olive oil

3 tablespoons lemon juice

1½ teaspoons chopped oregano or marjoram

1½ teaspoons chopped rosemary

1 teaspoon raw (demerara) sugar

½ teaspoon paprika

1 teaspoon tomato paste (concentrated purée)

2 garlic cloves, crushed

3 tablespoons red wine

10 g (¼ oz) feta cheese

Combine the marinade ingredients and mix until well incorporated. Taste and adjust accordingly.

Put the lamb racks in a large resealable plastic bag, pour in the marinade and seal the bag. Give it a good rub, massaging the meat in the bag so that the marinade gets into all of the nooks and crannies. Refrigerate for 1–3 days to intensify the marinade flavours.

Cook on the barbecue over direct heat until the meat is cooked to your liking — I like it done a little more than medium. Serve with Greek salad.