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Barbecued Butterflied Lamb Leg with Saltbush Rub
  • 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)
  • 1.5 kg butterflied lamb leg
  • subheading: Yoghurt-lemon sauce:
  • 300 gm Greek-style yoghurt
  • 2 tbsp extra-virgin olive oil
  • 1 garlic clove, finely chopped
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