BBQ lamb with pea salad and mint sauce

Fire up the grill and try this BBQ butterflied lamb. It’s drizzled with a fresh mint sauce for added flavour.

6

10m

20m

Ingredients

  • 1.2kg Coles Australian Lamb Butterflied Leg with Rosemary & Garlic
  • 700g baby white potatoes, halved
  • 1 1/2 cups (180g) frozen peas
  • 150g sugar snap peas
  • 150g snow peas, trimmed

Mint sauce

  • 1 bunch mint, leaves picked
  • 2 tsp finely grated lemon rind
  • 2 tbs lemon juice
  • 1 garlic clove, crushed
  • 1 tbs caster sugar
  • 2 tbs olive oil
  • 1 tbs warm water

Method

STEP 1

Preheat a covered barbecue grill on medium. Cook the lamb in the covered barbecue for 12 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Thickly slice.

STEP 2

Meanwhile, cook the potato in a large saucepan of boiling water for 10 mins. Add the peas, sugar snap peas and snow peas. Cook for 2-3 mins or until the peas are bright green and tender. Drain.

STEP 3

To make the mint sauce, process mint, lemon rind, lemon juice, garlic and sugar in a food processor until finely chopped. With the motor running, gradually add the oil and warm water until almost smooth. Season.

STEP 4

Place the potato mixture and lamb on a serving platter. Drizzle with mint sauce.

Serve with lemon halves.

Dietary information

Gluten-free
Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.