top of page

Butterflied Leg of Lamb with Cucumber Salad

Prep Time:

Cook Time:


4 Servings


Ingredients (Lamb): 

1.5kg-2kg Butterflied Leg of Lamb 

1 cup Plain Greek Yoghurt 

2 tbsp Fresh Lemon Juice 

1 tbsp Olive Oil 

4 Spring Onions, finely chopped 

3 Garlic Cloves, minced 

2 tbsp Fresh Thyme, chopped 

Zest of a Lemon, grated 

Sea Salt & Pepper, to taste 

Ingredients (Cucumber & Mint Salad): 

2 Lebanese Cucumbers, halved lengthwise, seeds removed and thinly sliced diagonally 

1 Spring Onion, thinly sliced 

1/4 cup Fresh Mint Leaves, finely chopped 

35g (1/8 cup) Plain Greek Yoghurt 

1 Garlic Clove, minced 

1 tbsp Fresh Lime Juice 

2 tsp Water 

1 tsp Lime Zest, finely grated 

Sea Salt & Pepper 


Method (Lamb): 

Step One - In a large bowl combine the yoghurt, lemon juice, olive oil, spring onions, minced garlic, thyme, lemon zest, pepper and salt. 

Step Two - Add the butterflied leg of lamb to the bowl, turning several times to ensure that the marinade coats the meat. Cover and refrigerate for 4 to 6 hours. 

Step Three - Approx 30 minutes (depending on room temperature) remove the marinated lamb from the refrigerator and allow it to come to room temperature. 

Step Four - Preheat oven to 250c. Drain the majority of the marinade off into a smaller bowl. On a hot BBQ sear each side of the lamb for 5 minutes before transferring the lamb to a large roasting tray. Pour over the reserved marinade. Place in oven and cook for 20-30 minutes for a medium result (or until liking). 

Step Five - Remove from oven, cover and allow to rest. 

Step Six - Slice and serve alongside the cucumber and mint salad. 

Method (Salad): 

Step One - In a medium bowl combine the cucumber, spring onion and mint. Cover and place in the fridge to chill. 

Step Two - In a small bowl combine the yoghurt, garlic, lime juice, water and lime rind. Season with salt and pepper, to taste. Cover and refrigerate for 20 minutes. 

Step Three - Just prior to serving, combine the cucumber mixture with the yoghurt dressing. Gently stirring.

bottom of page