Served with butternut squash salad, chimichurri & spiced pepitas.

Ideal for sharing and serves 4-6 as a Main Course

Preparation & Plating

1 Ovation Lamb leg
Lamb spice rub
Olive Oil
Butternut squash salad


  1. Butterfly open the lamb leg and rub with a generous quantity of the spice rub and leave to marinate for at least two hours.
  2. Lightly oil the whole surface of the lamb and seal well on a bbq or grill.
  3. EITHER, finish the entire cook on the bbg by indirect heating OR transfer to a baking tray and finish cooking in a preheated oven at 180ºC for 30-45 minutes.
  4. Loosely cover with foil and rest for 15-20 minutes before slicing
  5. Thinly slice lamb leg and plate, or for sharing lay out on a platter.
  6. Serve with butternut squash salad, chimichurri and spiced pepitas.

Lamb spice rub

½ tsp Ginger Powder
1 Tbsp Cumin Powder
1 tsp Smoked paprika
½ tsp Cinnamon powder


  1. Mix the spices together and store in an airtight container, until required.

Butternut squash salad

1 medium (1kg) butternut squash -peeled and cut to large dice
2 Tbsp olive oil
50ml maple syrup
Salt and freshly milled black pepper
½ cup pearl barley or farro
¾ cup spiced pepitas -see recipe
½ cup of crumbly fresh cheese
1 Tbsp both water and red wine vinegar
½ tsp both table salt and granulated sugar
½ small red onion – finely chopped
3 Tbsp olive oil
Sea salt & milled black pepper to taste


  1. Toss butternut squash in 2 Tbsp of olive oil, maple syrup & seasoning and place single layer on a baking paper/parchment lined baking tray.
  2. Roast in a preheated oven at 180ºC until tender(about 30 minutes)
  3. Set aside to cool slightly.
  4. Cook pearl barley in a large pot of simmering salted water until the grains are tender or about 30 minutes.
  5. Drain and cool slightly.
  6. Whisk together red wine vinegar, water, table salt and granulated sugar until sugar and salt dissolve.
  7. Stir in onion and refrigerate the brine for 30 minutes.
  8. Add pearl barley and 3 Tbsp of olive oil to the brine.
  9. Fold through roasted butternut squash, crumbled cheese and pepitas.
  10. Taste and adjust seasonings.


1 cup flat leaf parsley – loosely packed
¼ cup of both oregano and fresh coriander/cilantro – loosely packed
1 tsp cumin seeds – toasted & ground
2 garlic cloves – grated
1 pinch chili flakes
50ml olive oil
30ml red wine vinegar
1 tsp flaked sea salt


  1. With a sharp knife hand cut the herbs until finely chopped.
  2. Add the remaining ingredients and store in an airtight jar in the refrigerator until needed.

Tip: This sauce will last approximately two days refrigerated.

Spiced pepitas

1 cup pepitas/ pumpkin kernels (raw, shelled pumpkin seed)
1 tsp both canola oil and granulated sugar
½ tsp both chili powder, cumin and salt
¼ tsp cinnamon
1 pinch cayenne pepper


  1. Preheat oven to 160ºC.
  2. Combine sugar, chili powder, cumin, salt, cinnamon, and cayenne pepper to make chilli powder mix.
  3. Spread pepitas on baking paper/parchment baking sheet, in a single layer
  4. Roast in oven for 10 minutes.
  5. Toss pepitas in oil and shake in chili powder mixture, tossing to coat.
  6. Pour pepitas back on prepared baking sheet and bake for 5 minutes till brown