Paired with a fresh herby dressing, this succulent butterflied leg of lamb will become a go-to when firing up the barbecue over summer.
1.5-kilogram butterflied leg of lamb
sea salt and ground pepper
2 teaspoons cumin seeds
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
1 cup thick plain yoghurt
2 handfuls watercress or rocket
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.