BBQ lamb with pea salad and mint sauce

Method

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.