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Barbecued butterflied lamb leg with saltbush rub

This saltbush-rubbed lamb is paired with a simple yoghurt-lemon sauce. Make it the star at your next barbecue.

By Emma Knowles
  • 20 mins preparation
  • 50 mins cooking plus resting
  • Serves 6 - 8
  • Print
Butterflied lamb leg is excellent on the barbecue, especially when treated to a marinade first - it can be for as little as an hour, but for the best flavour marinate it overnight.


  • 2 tbsp finely chopped oregano, plus extra to serve
  • 2 garlic cloves, finely grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground dried saltbush (see note)
  • 1.5 kg butterflied lamb leg
Yoghurt-lemon sauce
  • 300 gm Greek-style yoghurt
  • 2 tbsp extra-virgin olive oil
  • 1 garlic clove, finely chopped


  • 1
    Combine oregano, garlic, spices, dried saltbush, lemon rind and oil in a large bowl, add lamb and rub all over with marinade. Cover bowl with plastic wrap and leave to marinate at room temperature for 1 hour (or refrigerate overnight, removing from fridge an hour before cooking).
  • 2
    Heat a barbecue to medium-high heat. Remove lamb from marinade, place on barbecue fat-side down and grill, turning every 10 minutes, until cooked to your liking (45-50 minutes for medium-rare). Transfer to a tray, cover loosely with foil and rest for 20 minutes.
  • 3
    For yoghurt-lemon sauce, mix ingredients in a bowl and season to taste.
  • 4
    Slice lamb across the grain, top with saltbush and serve with yoghurt-lemon sauce.


Ground saltbush is available from select grocers and online from Saltbush is available from select greengrocers.
Drink Suggestion: Gutsy, spicy red grenache.
Drink suggestion by Max Allen