Butterflied lamb leg with patzaria salata

AT A GLANCE

  • Serves 6 people

  • 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.

Recipe:

ALICE STOREY

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES AND ALICE STOREY

View Full Site