Name: Barbecued butterflied lamb leg with saltbush rub
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 - 8
Ingredients: 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; Yoghurt-lemon sauce; 300 gm Greek-style yoghurt; 2 tbsp extra-virgin olive oil; 1 garlic clove, finely chopped

Barbecued butterflied lamb leg with saltbush rub

This saltbush-rubbed lamb is paired with a simple yoghurt-lemon sauce. Make it the star at your next barbecue.

Serves 6 - 8

Prep

20M

Cook

50M

Total

1H 10M

Skip to Recipe

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.

Ingredients

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

Yoghurt-lemon sauce

300 gm Greek-style yoghurt

2 tbsp extra-virgin olive oil

1 garlic clove, finely chopped

Method

1.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).

2.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.

3.For yoghurt-lemon sauce, mix ingredients in a bowl and season to taste.

4.Slice 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
Notes

Styling by Emma Knowles

Ingredients

Method

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