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Butterflied lamb leg with tomato and fetta salad

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Upgrade your barbecue game and try our butterflied lamb leg with tomato and fetta salad. Ideal for entertaining, it’s a vibrant and flavourful dish that’ll be a hit with the guests!

  • Serves6
  • Cook time30 minutes
  • Prep time30 minutes, + 10 mins resting time
Butterflied lamb leg with tomato and fetta salad

Ingredients

  • 2kg Coles Australian Lamb Whole Leg Roast
  • ¼ cup (60ml) olive oil
  • 2 garlic cloves, crushed
  • 2 tbs chopped oregano leaves
  • 2 Roma tomatoes, sliced
  • 350g mixed medley tomatoes
  • 2 tbs Coles Italian Dressing
  • 100g fetta, crumbled
  • 1 tbs oregano leaves

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Method

  1. Step 1

    Place the lamb on a clean work surface. Use a sharp knife to carefully cut down the centre of lamb, cutting around the bone until the bone comes away from the meat. Remove the bone and shank and discard. Carefully cut halfway through the thick pieces of lamb to butterfly.
  2. Step 2

    Combine the lamb, oil, garlic and chopped oregano. Rub all over the lamb to coat. Season.
  3. Step 3

    Preheat a covered barbecue on medium-high. (Alternatively, preheat oven to 180°C.) Cook the lamb on grill for 5 mins each side. Cook in covered barbecue using indirect heat, or in oven, for 20 mins or until lamb is cooked to your liking. Transfer to a plate. Cover and set aside for 10 mins to rest. Thickly slice.
  4. Step 4

    Meanwhile, slice any large tomatoes and halve any small tomatoes. Combine tomato and dressing in a large bowl. Arrange the tomato mixture on a platter and sprinkle with fetta and oregano leaves. Serve with the lamb.

    Butterflied lamb leg with tomato and fetta salad

    Butterflied lamb leg with tomato and fetta salad
    • Serves6
    • Cook time30 minutes
    • Prep time30 minutes, + 10 mins resting time
    Ingredients
    • 2kg Coles Australian Lamb Whole Leg Roast
    • ¼ cup (60ml) olive oil
    • 2 garlic cloves, crushed
    • 2 tbs chopped oregano leaves
    • 2 Roma tomatoes, sliced
    • 350g mixed medley tomatoes
    • 2 tbs Coles Italian Dressing
    • 100g fetta, crumbled
    • 1 tbs oregano leaves
      Description

      Upgrade your barbecue game and try our butterflied lamb leg with tomato and fetta salad. Ideal for entertaining, it’s a vibrant and flavourful dish that’ll be a hit with the guests!

      Method
      1. Step 1

        Place the lamb on a clean work surface. Use a sharp knife to carefully cut down the centre of lamb, cutting around the bone until the bone comes away from the meat. Remove the bone and shank and discard. Carefully cut halfway through the thick pieces of lamb to butterfly.
      2. Step 2

        Combine the lamb, oil, garlic and chopped oregano. Rub all over the lamb to coat. Season.
      3. Step 3

        Preheat a covered barbecue on medium-high. (Alternatively, preheat oven to 180°C.) Cook the lamb on grill for 5 mins each side. Cook in covered barbecue using indirect heat, or in oven, for 20 mins or until lamb is cooked to your liking. Transfer to a plate. Cover and set aside for 10 mins to rest. Thickly slice.
      4. Step 4

        Meanwhile, slice any large tomatoes and halve any small tomatoes. Combine tomato and dressing in a large bowl. Arrange the tomato mixture on a platter and sprinkle with fetta and oregano leaves. Serve with the lamb.