Lamb with cucumber and onion relish
Hearty and full of flavour, this lamb dish is guaranteed to be a new household favourite.
Note: + 5 mins resting & 30 mins marinating time
- 1/4 cup (60ml) red wine vinegar
- 1 tbs honey
- 4 garlic cloves, crushed
- 1/4 tsp dried chilli flakes (optional)
- 1/2 cup chopped oregano
- 1.1kg Coles Australian Lamb Butterflied Leg
- 2 tbs olive oil
- 2 Lebanese cucumbers, thinly sliced
- 1 red onion, thinly sliced
- 1 lemon, juiced
Combine the vinegar, honey, garlic, chilli flakes, if using, and half the oregano in a shallow bowl or ceramic dish. Add the lamb and turn to coat. Cover and place in the fridge for 30 mins to develop the flavours.
Heat a barbecue grill or chargrill on medium. Drizzle the lamb with oil. Cook for 12 mins each side for medium-rare or until the lamb is cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Combine the cucumber, onion, lemon juice and remaining oregano in a small bowl. Season. Toss to combine.
Thickly slice the lamb and serve with the cucumber and onion relish.