Barbecued oysters with finger-lime mignonette

SERVES 6-8 // PREP TIME 20 MINS // COOK 50 MINS (PLUS RESTING)

Butterflied lamb leg (see our masterclass on page 34) is excellent on the barbecue, especially when treated to a marinade first – it can be for as little as an hour, but for the best flavour marinate it overnight.

2 tbsp finely chopped

oregano, plus extra to serve 2 garlic cloves, finely grated 1 tsp ground cumin

1 tsp ground coriander

1 tsp ground dried saltbush (see note)

Finely grated rind of

1 lemon, plus lemon wedges to serve (optional)

2 tbsp olive oil

1.5 kg butterflied lamb leg Saltbush leaves (optional; see note), to serve

YOGHURT-LEMON SAUCE

300 gm Greek-style yoghurt 2 tbsp extra-virgin olive oil Finely grated rind and juice of 1 lemon 1 garlic clove, finely chopped

1 Combine oregano, garlic, spices, dried saltbush, lemon rind and oil in a large bowl, add lamb and rub all over with marinade. Cover bowl with plastic wrap and leave to marinate at room temperature for 1 hour (or refrigerate overnight, removing from fridge an hour before cooking).

2 Heat a barbecue to mediumhigh heat. Remove lamb from marinade, place on barbecue fat-side down and grill, turning every 10 minutes, until cooked to your liking (45-50 minutes for medium-rare). Transfer to a tray, cover loosely with foil and rest for 20 minutes.

3 For yoghurt-lemon sauce, mix ingredients in a bowl and season to taste.

4 Slice lamb across the grain, top with saltbush and serve with yoghurt-lemon sauce.

Note Ground saltbush is available from select grocers and online from herbies.com.au. Saltbush is available from select greengrocers. Wine suggestion Gutsy, spicy red grenache.