GRILL SEEKERS

Barbecued butterflied lamb leg with lemon-yoghurt sauce

SERVES 6-8

Butterflied lamb leg is excellent on the barbecue, especially when treated to a marinade first – it can be left to infuse for as little as an hour, but for the best flavour marinate it overnight.

INGREDIENTS

2 Tbsp oregano, finely chopped, plus extra to serve
2 garlic cloves, finely grated
1 tsp ground cumin
1 tsp ground coriander
Finely grated rind of 1 lemon, plus lemon wedges to serve (optional)
2 Tbsp olive oil
1.5kg butterflied lamb leg

YOGHURT-LEMON SAUCE

300g Greek-style yoghurt
2 Tbsp extra-virgin olive oil
Finely grated rind and juice of 1 lemon
1 garlic clove, finely chopped

Combine oregano, garlic, spices, 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