Barbecued butterflied lamb leg with green fattoush and mint yoghurt

Boldly spiced lamb balanced with a refreshing mint yoghurt and fattoush — this lamb dish has it all.

📝 Ingredients

• 4 garlic cloves, crushed
• 2 tsp each baharat spice and ground cumin
• 60 ml (1/4 cup) extra-virgin olive oil, plus extra for drizzling
• 1.2 kg butterflied lamb leg
• Micro parsley, micro mint and lemon wedges, to serve
• GREEN FATTOUSH
• 1 Lebanese pita bread
• 165 ml (2/3 cup) extra-virgin olive oil
• 1 tbsp sumac
• 150 gm each green beans and sugar snap peas, trimmed
• 1 large garlic clove, crushed
• Finely grated zest of 2 lemons, plus 60ml (1/4 cup) 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, coarsely chopped
• MINT YOGHURT
• 1/2 cup mint leaves
• 1 garlic clove, crushed
• 2 tbsp extra-virgin olive oil
• Finely grated zest and juice of 1 lemon
• 250 gm Greek-style yoghurt

👨‍🍳 Instructions

1. 11: Combine garlic, spices and olive oil in a large bowl, add lamb and massage to coat. Set aside to marinate (15 minutes or 1 hour if time permits).
2. 22: Heat a barbecue or lightly greased char-grill pan to medium-high. Drizzle lamb with little extra oil and season. Place on barbecue fat-side down and grill, turning every 10 minutes, until cooked to your liking (20-25 minutes for medium-rare). Transfer to a tray, cover loosely with foil and rest for 15 minutes.
3. 33: For fattoush, return barbecue to high. Brush pita with 1 tbsp oil, rub with 1 tsp sumac and season. Grill pita until charred and toasted (1-2 minutes each side). Remove from char-grill, and set aside to crisp. Place beans and peas in a bowl, drizzle with 1 tbsp oil, season, toss to coat, then grill, turning occasionally, until charred and tender (2-3 minutes). Transfer to a board to cool, then halve on an angle. Place garlic, lemon zest and juice, remaining 125ml olive oil and remaining sumac in a large bowl, season, then add beans, peas and remaining ingredients. Toss to combine. Crumble in pita just before serving.
4. 44: For mint yoghurt, blend mint, garlic, olive oil, lemon zest, juice and 2 tbsp yoghurt in a high-speed blender until smooth and bright green. Transfer to a bowl, stir in remaining yoghurt and season.
5. 55: Slice lamb across the grain. Serve lamb scattered micro herbs with fattoush, mint yoghurt and lemon wedges on the side.