- 1.5 kg leg of lamb, boned and butterflied
- 1 tbsp sumac
- 2 tbsp olive oil
- 1 red capsicum, finely diced
- 1 cup corn kernels
- 1 garlic clove, finely chopped
- 1 tbsp ground cumin
- ½ cup coriander leaves
- 1/3 cup small mint leaves
- Preheat the barbecue flat-plate or char-grill plate to hot. Lightly score the inside of the butterflied lamb shoulder in a criss-cross fashion. Combine the lemon juice and oregano, then rub over the lamb. Brush or spray the lamb lightly with oil, then season with salt and pepper.
- Place the lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the lamb for 15-20mins, turn once with tongs and cook for a further 15-20mins. Cover lamb loosely with foil and rest it for 10mins before serving.
- Combine remaining ingredients to make a Greek salad. Slice the lamb, sprinkle with oregano and serve with lemon wedges. Serve the Greek salad on the side.
- Ask your butcher to bone and butterfly the leg of lamb for you.
- Always rest lamb after cooking. This gives the meat juices a chance to redistribute, giving a moister and more tender result. Transfer the lamb from the barbecue to a plate and loosely cover with foil. Allow the lamb to rest for 10 minutes in a warm place.