Curtis Stone's BBQ lamb leg with spring chopped salad

Method

1. Step 1

   Prepare a covered barbecue for indirect cooking on medium-high heat (190C) by lighting the burners under the flat plate. In a small bowl, combine 2 tbs of the oil with the coriander, cumin, 2 tsp salt and 1 tsp pepper. Coat the lamb with the spice mixture. Lay lamb, fat-side down, on the barbecue flat plate. Close barbecue hood and cook for 10 mins or until well browned.

2. Step 2

   Transfer lamb to a baking pan, fat-side up, and move to unlit side. Cook, rotating pan halfway through cooking, for 50 mins or until an instant-read meat thermometer inserted into the thickest part of the lamb registers 54°C. Transfer the lamb to a carving board and rest for 15 mins.

3. Step 3

   In a large bowl, whisk lemon rind, 1/4 cup (60ml) lemon juice, shallots, dill and remaining 4 tbs oil. Season with salt and pepper. Reserve 1/4 cup of the dressing. Add the radishes, lettuce, radicchio, cucumber and sugar snap peas to the remaining dressing in the bowl and toss to combine.

4. Step 4

   Arrange the chopped salad on a serving platter with the avocado and fetta. Drizzle with reserved dressing. Carve the lamb and arrange alongside the salad. Serve with charred pide.