Butterflied Lamb Leg with Patzaria Salata
Australian Gourmet Traveller fast Greek recipe for butterflied lamb leg with patzaria salata.
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Ingredients
- 125 ml (½ cup) olive oil
- 2 lemons, finely grated rind and juice only
- 5 garlic cloves, finely chopped
- 1½ tbsp dried oregano
- 1 lamb leg (about 2kg), butterflied, halved widthways
- To serve: warm flatbread and Greek-style yoghurt
- Patzaria salata
- 1 tbsp cumin seeds
- 12 baby beetroots, peeled, thinly sliced on a mandolin
- 2 tbsp red white vinegar
- ½ cup (loosely packed) dill sprigs
- 2 tbsp extra-virgin olive oil
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