Barbecued Lamb Leg with Fattoush and Mint Yoghurt

Spiced Butterflied Lamb Leg with Green Fattoush and Mint Yoghurt

Grilling a spiced butterflied lamb leg over an open flame is a perfect way to showcase the rich flavors of this dish. Served alongside a refreshing green fattoush and a vibrant mint yoghurt, it makes for a delicious and satisfying meal.

Ingredients

For the Lamb:
– 4 garlic cloves, crushed

– 2 tsp each of baharat spice and ground cumin

– 60 ml (¼ 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 of green beans and sugar snap peas, trimmed

– 1 large garlic clove, crushed

– Finely grated zest of 2 lemons, plus 60ml (¼ 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:
– ½ 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

Method

1. Marinate the Lamb:
   
   In a large bowl, combine the crushed garlic, baharat spice, ground cumin, and 60 ml of olive oil. Add the lamb and massage the mixture into the meat to ensure it is well coated. Allow the lamb to marinate for at least 15 minutes, or up to an hour if time permits.

2. Grill the Lamb:
   
   Preheat a barbecue or a lightly greased char-grill pan to medium-high heat. Drizzle the lamb with a little extra oil and season with salt. Place the lamb on the barbecue, fat-side down, and grill, turning every 10 minutes, until it reaches your desired level of doneness (approximately 20–25 minutes for medium-rare). Transfer the lamb to a tray, cover loosely with foil, and let it rest for 15 minutes.

3. Prepare the Green Fattoush:
   
   Return the barbecue to high heat. Brush the pita bread with 1 tbsp of oil, rub it with 1 tsp of sumac, and season. Grill the pita for 1–2 minutes on each side until it is charred and toasted. Set aside to crisp. In a separate bowl, toss the green beans and sugar snap peas with 1 tbsp of oil, season, and grill, turning occasionally, until they are charred and tender (about 2–3 minutes). Transfer to a board and slice them on an angle. In a large bowl, mix the crushed garlic, lemon zest and juice, remaining 125 ml of olive oil, and the remaining sumac. Season and add the beans, peas, and all the other ingredients. Toss to combine. Crumble the grilled pita just before serving.

4. Make the Mint Yoghurt:
   
   In a high-speed blender, blend the mint leaves, crushed garlic, 2 tbsp of olive oil, lemon zest, lemon juice, and 2 tbsp of yoghurt until smooth and bright green. Transfer the mixture to a bowl, stir in the remaining yoghurt, and season to taste.

5. Serve:
   
   Slice the rested lamb across the grain. Serve the lamb with a scattering of micro herbs, accompanied by the green fattoush, mint yoghurt, and lemon wedges on the side.