BBQ Butterflied Leg of Lamb with Beetroot and Garlic Yoghurt
Prep time: 10–15 minutes
Cooking time: 30 minutes plus resting time
Serves: 4
Ingredients:
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1kg leg of lamb, butterflied
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150g cooked baby beetroot, finely grated
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200g unsweetened yoghurt
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1 garlic clove, finely grated
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Salt, to taste
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¼ tsp pepper
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½ telegraph cucumber, finely sliced
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2 large red radishes, finely sliced
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½ bunch parsley leaves, picked
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½ bunch mint leaves, picked
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2 tbsp Greek lemon dressing
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250g hummus
- Lebanese bread (optional)
Method:
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Preheat a charcoal or gas BBQ to high heat.
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Cook the lamb on the hot grill for 5 minutes each side, moving it around as needed to prevent flare-ups.
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Move the lamb to the cooler side of the BBQ. Close the lid and cook for 20 minutes, turning every 10 minutes.
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Return the lamb to the hot grill and cook for 1–3 minutes each side, or until lightly charred. Rest for 15 minutes.
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Combine the parsley, mint, cucumber, radishes and dressing in a bowl. Toss to coat.
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Combine the beetroot, yoghurt and garlic in a bowl. Season with salt and pepper, then stir until combined.
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Slice the lamb. Spread the hummus on a serving platter, then top with the lamb.
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Serve with the salad, beetroot yoghurt and Lebanese bread, if using. Serve warm.
