1

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.

NoteGround saltbush is

available from select grocers

and online from herbies.com.au.

Saltbush is available from select

greengrocers.

Wine suggestionGutsy, spicy

red grenache.

1 Heat a barbecue to high

heat. Separate first few layers

of leaves from lettuce, tear into

small pieces and transfer to a

bowl. Quarter lettuce hearts,

drizzle with oil, season to taste

and grill cut sides until lightly

charred (2-3 minutes). Cool.

2 Meanwhile, grill lemon until

charred (1-2 minutes).

3 Place sugar snap peas in

a bowl, toss with a little oil to

coat, season to taste and grill,

turning occasionally, until lightly

charred (1-2 minutes). Add to

lettuce leaves along with lettuce

hearts and mint, drizzle with

extra-virgin olive oil, season to

taste and toss to combine, then

serve with charred lemon to

squeeze over.

Wine suggestionBarrel-

fermented sauvignon blanc.

Barbecued butterflied

lamb leg with saltbush rub

SERVES 6-8 // PREP TIME 20 MINS // COOK 50 MINS (PLUS RESTING)

Butterflied lamb leg (see our masterclass on page 34) 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.Pictured page 93.

Charred lettuce and pea salad

with charred lemon dressing

SERVES 6-8 // PREP TIME 10 MINS // COOK 5 MINS

Crunchy green salads are often unfairly underrated

but they brighten any meal. Here we’ve scorched the

lettuce and sugar snap peas lightly on the barbecue

to add a little smoky flavour.Pictured page 92.

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)

Finely grated rind of

1 lemon, plus lemon wedges

to serve (optional)

2 tbsp olive oil

1.5 kg butterflied lamb leg

Saltbush leaves (optional;

see note), to serve

YOGHURT-LEMON SAUCE

300 gm Greek-style yoghurt

2 tbsp extra-virgin olive oil

Finely grated rind and juice

of 1 lemon

1 garlic clove, finely chopped

3 heads baby cos lettuce

Olive oil, for drizzling

1 lemon, halved

250 gm sugar snap peas,

trimmed

⅔ cup (loosely packed) mint

Extra-virgin olive oil,

to serve

94 GOURMET TRAVELLER