Barbecued butterflied lamb leg with saltbush rub

June 2 2020

Written by Shopify API

Barbecued butterflied lamb leg with saltbush rub

June 2 2020

Written by Shopify API

We share a comforting Winter recipe that pairs tender Australian lamb with a native saltbush marinade. As the name suggests, this native herb adds a delicious salty flavour to the meat.

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

For the yoghurt-lemon sauce:

300 gm Greek-style yoghurt
2 tbsp extra-virgin olive oil
1 garlic clove, finely chopped

Method:

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).

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.

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

Slice lamb across the grain, top with saltbush and serve with yoghurt-lemon sauce.

Note: You can purchase dried saltbush via select grocers or online at herbies.com.au.

Recipe via Gourmet Traveller.

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