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Curtis Stone's BBQ lamb leg with spring chopped salad

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  • Egg free
  • Nut free
  • Peanut free
  • No added sugar

Cook up a storm with this spiced BBQ lamb leg and chopped salad. It’s a wholesome meal that’s big on flavour.

  • Serves6
  • Cook time1 hour
  • Prep time35 minutes
Sliced barbecue lamb with a spring salad on the side.


  • 6 tbs extra virgin olive oil, divided
  • 1 tbs ground coriander
  • 1 tbs ground cumin
  • 2.5kg Coles Australian Lamb Whole Leg Roast
  • 2 lemons, rind finely grated, juiced
  • 2 tbs finely chopped shallots
  • 2 tbs finely chopped fresh dill
  • 4 radishes, thinly sliced
  • 1 head cos lettuce, thinly sliced (about 8 cups)
  • 1 small head radicchio, thinly sliced (about 4 cups)
  • 1 continental cucumber, quartered lengthways, cut into 2cm pieces
  • 150g sugar snap peas, strings removed, halved
  • 1 Hass avocado, peeled, pitted, thinly sliced lengthways
  • 200g Coles Australian Style Fetta, crumbled
  • 6 slices Coles Turkish Pide, lightly charred on the barbecue, to serve

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

    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.

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