Ingredients
1½ kg lamb shoulder, boned and butterfliedjuice of one lemon
1 tbsp dried oregano
4 medium tomatoes cut into chunks
2 Lebanese cucumbers cut into chunks
12 kalamata olives
100 g feta, cubed
4 tbsp extra virgin olive oil
1 tsp red wine vinegar
10 mint leaves, finely chopped
fresh oregano leaves and barbecued lemon wedges to serve
Description
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