Drizzle Extra Virgin Green Olive Oil on the leg of lamb. Rub the lamb with the rest of the ingredients.
Lightly oil the grill of a barbecue. Cook the meat on indirect heat until the internal temperature reaches at least 145°F (63°C), around 40-50 minutes. Turn the meat a few times during the cooking process.
Leave to rest for a minimum of 30 minutes before slicing.
In a large bowl, add plain Greek yogurt, Extra Virgin Green Olive Oil, cucumbers and all the remaining ingredients. Using a spoon, mix well and taste to check seasoning. Set aside in the fridge until serving.
Serve with your favourite grilled veggies and pita breads.
