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
- 300 gm greek-style yoghurt
- 2 tbsp extra-virgin olive oil
- 1 garlic clove, finely chopped
- 1Combine 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).
- 2Heat 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.
- 3For yoghurt-lemon sauce, mix ingredients in a bowl and season to taste.
- 4Slice lamb across the grain, top with saltbush and serve with yoghurt-lemon sauce.
Ground saltbush is available from select grocers and online from herbies.com.au. Saltbush is available from select greengrocers.
Drink Suggestion: Gutsy, spicy red grenache.
Drink suggestion by Max Allen