125 ml(½ cup) olive oil2lemons, finely grated rind and juice only5garlic cloves, finely chopped1½ tbspdried oregano1lamb leg (about 2kg), butterflied, halved widthwaysTo serve:warm flatbread and Greek-style yoghurtPatzaria salata1 tbspcumin seeds12baby beetroots, peeled, thinly sliced on a mandolin2 tbspred white vinegar½ cup(loosely packed) dill sprigs2 tbspextra-virgin olive oil
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).
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.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.