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BBQ lamb with pea salad and mint sauce

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

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

  • Serves6
  • Cook time20 minutes
  • Prep time10 minutes
Thickly sliced BBQ lamb with pea salad and 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. Step 4

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

    Serve withlemon halves.

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