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.
Serves
6
Prep
10m
Cooking
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
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.
