Preheat BBQ to a high heat
To make the marinade combine oregano, garlic, ¾ cup of olive oil, 1 tbs of thepaprika, lemon zest and lemon juice in a small bowl.
Add 150mL of the marinade to the leg of lamb. Massage marinade into the meat and season generously with salt.
Remove the thick outer leaves of the cauliflower and trim the stem until you can sit the cauliflower upright on a chopping board. Use a large knife to cut the cauliflower into 4 thick steaks. Reserve the little florets that fall away, as well as the soft, sweet inner leaves. These will also BBQ beautifully.
Add the rest of the marinade to the cauliflower steaks, florets and leaves.
Cook lamb on preheated BBQ for 15-20 minutes for medium doneness, or to your liking. Set aside to rest.
Cook the cauliflower for 5 minutes on each side until soft and caramelised.
Meanwhile make the sauce by combining cucumber, yoghurt, 2 tbsp olive oil,shredded mint leaves and the remaining paprika.
To serve thinly slice two thirds of the lamb, dressing it in the cooking juices. Reserve the remaining third of lamb for tomorrow night’s dinner.
On a board plate the cauliflower and lamb, drizzle with yoghurt and mint leaves.

The Living Room

Tuesday: BBQ Lamb With Cauliflower