Barbecued butterflied lamb leg with saltbush rub

AT A GLANCE

  • Serves 6 - 8 people

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)
  • Finely grated rind of 1 lemon, plus lemon wedges to serve (optional)
  • 2 tbsp olive oil
  • 1.5 kg butterflied lamb leg
  • Saltbush leaves (optional; see note), to serve
  •  
  • Yoghurt-lemon sauce
  • 300 gm Greek-style yoghurt
  • 2 tbsp extra-virgin olive oil
  • Finely grated rind and juice of 1 lemon
  • 1 garlic clove, finely chopped
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.
NoteGround saltbush is available from select grocers and online from herbies.com.au. Saltbush is available from select greengrocers.

Topics:

BARBECUE, MAIN, YOGHURT, LAMB, SALTBUSH, SUMMER

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

GUTSY, SPICY RED GRENACHE. , suggested by MAX ALLEN

View Full Site