AT A GLANCE
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.
|01||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).|
|02||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.|
|03||For yoghurt-lemon sauce, mix ingredients in a bowl and season to taste.|
|04||Slice lamb across the grain, top with saltbush and serve with yoghurt-lemon sauce.|