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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!