Paired with a fresh herby dressing, this succulent butterflied leg of lamb will become a go-to when firing up the barbecue over summer.
Serves: 8
INGREDIENTS
LAMB
1.5-kilogram butterflied leg of lamb
sea salt and ground pepper
2 teaspoons cumin seeds
DRESSING
⅓ cup olive oil
¼ cup freshly grated parmesan
2 tablespoons lemon juice
¼ packed cup each basil and mint
1 tablespoon capers
2 cloves garlic, crushed
2 teaspoons honey
TO SERVE
1 cup thick plain yoghurt
2 handfuls watercress or rocket
METHOD
LAMB: Season the lamb generously on both sides with salt and pepper and sprinkle over the cumin seeds.
Place skin side down on a preheated barbecue over a medium heat and cook for about 12 minutes each side, or until cooked to your liking. Transfer to a plate, cover loosely and rest for 10 minutes.
DRESSING: Place all the ingredients in a food processor, season with salt and pepper and blitz until smooth.
TO SERVE: Spoon the yoghurt onto a large platter, then scatter over the watercress or rocket. Slice the lamb across the grain and arrange on top. Drizzle over any lamb resting juices and spoon over some of the dressing, serving the rest separately.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!