• Cooking Time:
  • Servings: 4-6
  • Preparation Time:



  • 1 Australian Lamb leg, boneless
  • 2 tablespoons coarse sea or kosher salt
  • 2 teaspoons freshly ground pepper
  • 2 teaspoons fresh oregano leaves
  • olive oil
  • 2 Persian or 1/2 english cucumber
  • 1/2 bulb fennel (anise), white part only
  • 2 bunches watercress, leaves separated from roots
  • 3 tablespoons extra virgin olive oil
  • 1 lemon
  • 1 teaspoon Dijon mustard
  • salt and freshly ground pepper, to taste


  • Remove netting and open leg of lamb.
  • Pound to around 1-2 inch thickness.
  • Season with salt, pepper and oregano.
  • Cover and refrigerate for 30 minutes to 1 hour, or overnight for a more “cured” flavor.
  • Drain away excess juices and pat lamb dry with a paper towel, wiping off excess seasoning.
  • Allow to come to room temperature, then brush generously with olive oil.
  • Preheat grill or barbecue to medium high and add remaining oil.
  • Add lamb and brown on all sides, then continue to barbecue, turning occasionally for 10-20 minutes, depending on thickness.
  • The lamb can be finished in a covered grill or 350F oven.
  • Transfer to clean platter, cover loosely with foil and allow to rest for at least 10 minutes.
  • For the salad, cut cucumber and fennel in half lengthwise and slice as thinly as possible.
  • For paper-thin slices, use a vegetable peeler or mandolin.
  • Place in large bowl with watercress leaves.
  • Just before serving, whisk the oil, juice of 1/2 of the lemon, mustard, and season to taste.
  • Toss through the salad.
  • Place salad on large platter or individual plates.
  • Slice desired amount of lamb thinly across the grain and arrange over salad.
  • Squeeze over extra lemon juice, or lemon-infused oil.
  • Toss the salad with half of the dressing and serve with the chops.
  • Drizzle the chops with the rest of the dressing.
  • Serve with a dry, full-bodied white wine and crusty bread.

Categories: Broil/Grill  Lamb/Sheep  Main Dish 
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