Butterflied lamb leg with patzaria salata
Cutting the lamb leg widthways will give you two pieces of slightly different thickness; the thicker one will require a slightly longer cooking time.
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Serves
6
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125 ml
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(½ cup) olive oil
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2
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lemons, finely grated rind and juice only
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5
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garlic cloves, finely chopped
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1½ tbsp
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dried oregano
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1
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lamb leg (about 2kg), butterflied, halved widthways
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To serve:
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warm flatbread and Greek-style yoghurt
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| Patzaria salata |
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1 tbsp
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cumin seeds
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12
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baby beetroots, peeled, thinly sliced on a mandolin
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2 tbsp
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red white vinegar
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½ cup
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(loosely packed) dill sprigs
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2 tbsp
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extra-virgin olive oil
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1
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Preheat a char-grill or barbecue over medium-high heat. Combine olive oil, lemon rind and juice, garlic and oregano in a small bowl. Rub half of marinade over lamb, season to taste, then grill, turning and basting occasionally with remaining marinade until cooked to your liking (10-12 minutes for a thin piece or 16-18 minutes for a thick piece for medium rare). Cover loosely with foil and set aside to rest (10 minutes).
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2
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Meanwhile for patzaria salata, dry-roast cumin seeds until fragrant (1-2 minutes), then lightly crush in a mortar and pestle, combine with beetroot and vinegar in a non-reactive bowl and set aside to marinate (15-20 minutes). Just before serving, add dill and olive oil, season to taste, toss to combine and serve with thickly sliced lamb, warm flatbread and Greek-style yoghurt.
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This recipe is from the March 2010 issue of Australian Gourmet Traveller.
RECIPE Alice Storey
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles and Alice Storey