Cutting the lamb leg widthways will give you two pieces of slightly different thickness; the thicker one will require a slightly longer cooking time.
- 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
- 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
- 1Preheat 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).
- 2Meanwhile 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 .