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Butterflied lamb leg with patzaria salata

You'll need

125 ml (½ cup) olive oil 2 lemons, finely grated rind and juice only 5 garlic cloves, finely chopped 1½ tbsp dried oregano 1 lamb leg (about 2kg), butterflied, halved widthways To serve: warm flatbread and Greek-style yoghurt   Patzaria salata 1 tbsp cumin seeds 12 baby beetroots, peeled, thinly sliced on a mandolin 2 tbsp red white vinegar ½ cup (loosely packed) dill sprigs 2 tbsp extra-virgin olive oil


  • 01
  • 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).
  • 02
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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