Lamb with cucumber and onion relish

Hearty and full of flavour, this lamb dish is guaranteed to be a new household favourite.

6

15m

Note: + 5 mins resting & 30 mins marinating time

25m

Ingredients

  • 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

Method

STEP 1 

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.

STEP 2 

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.

STEP 3 

Combine the cucumber, onion, lemon juice and remaining oregano in a small bowl. Season. Toss to combine.

STEP 4

Thickly slice the lamb and serve with the cucumber and onion relish.

Dietary information

Gluten-free
Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
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.