Fire up the grill and try this BBQ butterflied lamb. It’s drizzled with a fresh mint sauce for added flavour.
Serves66
Cook time20 mins20 minutes
Prep time10 mins10 minutes
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
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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.
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
Description
Fire up the grill and try this BBQ butterflied lamb. It’s drizzled with a fresh mint sauce for added flavour.
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.
