Barbecued Butterflied Lamb Leg with Vibrant Green Fattoush and Zesty Mint Yoghurt
This recipe brings a taste of the Mediterranean to your barbecue, featuring a succulent butterflied lamb leg infused with aromatic spices, paired with a refreshing and colourful green fattoush salad, and a cool, zesty mint yoghurt. It’s a perfect dish for a casual weekend gathering or a more formal alfresco dinner.
The Star of the Show: Spiced Butterflied Lamb Leg
The foundation of this meal is a generously sized butterflied lamb leg, expertly seasoned and grilled to perfection. The key to its incredible flavour lies in the marinade: a fragrant blend of crushed garlic, warming baharat spice, earthy ground cumin, and good quality extra-virgin olive oil.
Ingredients for the Lamb:
- 4 garlic cloves, crushed
- 2 teaspoons baharat spice
- 2 teaspoons ground cumin
- 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
- 1.2 kg butterflied lamb leg
- Micro parsley, micro mint, and lemon wedges, for serving
Method for the Lamb:
- In a large bowl, combine the crushed garlic, baharat spice, ground cumin, and 60 ml of extra-virgin olive oil. Add the butterflied lamb leg and massage the marinade all over, ensuring it’s well coated. Allow it to marinate for at least 15 minutes, or up to an hour if time permits, for deeper flavour.
- Preheat your barbecue or a lightly greased char-grill pan to medium-high heat. Drizzle the marinated lamb with a little extra olive oil and season generously. Place the lamb on the barbecue, fat-side down, and grill. Turn the lamb every 10 minutes until it reaches your desired level of doneness – approximately 20-25 minutes for medium-rare.
- Once cooked, transfer the lamb to a tray, cover it loosely with foil, and let it rest for 15 minutes. This resting period is crucial for allowing the juices to redistribute, ensuring a tender and moist result.
A Burst of Freshness: Green Fattoush Salad
Complementing the rich lamb is a bright and textural green fattoush. This isn’t your traditional fattoush; instead, it focuses on a vibrant medley of green vegetables, grilled pita bread for crunch, and a zesty lemon-sumac dressing.
Ingredients for the Green Fattoush:
- 1 Lebanese pita bread
- 165 ml (2/3 cup) extra-virgin olive oil
- 1 tablespoon sumac, plus extra for sprinkling
- 150 gm green beans, trimmed
- 150 gm sugar snap peas, trimmed
- 1 large garlic clove, crushed
- Finely grated zest of 2 lemons
- 60 ml (¼ cup) fresh lemon juice
- 2 Lebanese cucumbers, halved lengthways and sliced on an angle
- 2 green tomatoes, cut into wedges
- 2 spring onions, thinly sliced
- 1 baby cos lettuce, coarsely chopped
Method for the Green Fattoush:
- While the lamb is resting, prepare the fattoush. Return your barbecue to high heat. Brush the Lebanese pita bread with 1 tablespoon of olive oil, rub it with 1 teaspoon of sumac, and season with salt and pepper. Grill the pita for 1-2 minutes per side, until nicely charred and toasted. Remove from the grill and set aside to cool and crisp up.
- In a bowl, toss the trimmed green beans and sugar snap peas with 1 tablespoon of olive oil, salt, and pepper. Grill them, turning occasionally, for about 2-3 minutes until they are tender with a slight char. Transfer to a board and let them cool slightly before halving them on an angle.
- In a large bowl, combine the crushed garlic, lemon zest, lemon juice, the remaining 125 ml of olive oil, and the remaining sumac. Season well with salt and pepper. Add the grilled green beans and sugar snap peas, sliced cucumbers, green tomato wedges, thinly sliced spring onions, and coarsely chopped baby cos lettuce. Toss gently to combine all the ingredients.
- Just before serving, crumble the crisp grilled pita bread into the salad.
Cooling and Creamy: Mint Yoghurt
A dollop of this refreshing mint yoghurt provides a cooling counterpoint to the spiced lamb and the vibrant salad. Its simplicity belies its deliciousness.
Ingredients for the Mint Yoghurt:
- ½ cup fresh mint leaves
- 1 garlic clove, crushed
- 2 tablespoons extra-virgin olive oil
- Finely grated zest and juice of 1 lemon
- 250 gm Greek-style yoghurt
Method for the Mint Yoghurt:
- In a high-speed blender, combine the fresh mint leaves, crushed garlic clove, 2 tablespoons of extra-virgin olive oil, the zest and juice of 1 lemon, and 2 tablespoons of the Greek-style yoghurt. Blend until the mixture is smooth and has a vibrant green colour.
- Transfer this green mint mixture to a bowl. Stir in the remaining Greek-style yoghurt and season to taste with salt and pepper.
Bringing It All Together
To serve, slice the rested lamb leg across the grain into thick, juicy pieces. Arrange the lamb on a platter and scatter generously with micro parsley and micro mint. Serve alongside the vibrant green fattoush salad, the cooling mint yoghurt, and wedges of fresh lemon for squeezing. This dish offers a delightful balance of smoky, spicy, fresh, and creamy flavours, making it a guaranteed crowd-pleaser.
