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.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!