Served with a tangy Asian salad, this Satay barbecued leg of lamb makes for an impressive meal that is perfect for sharing with friends and family.
- Serves6
- Cook time30 minutes
- Prep time25 minutes
Ingredients
- ½ cup satay sauce
- ¼ cup (60ml) lime juice
- 2 tbs olive oil
- 1.5kg Coles Australian Butterflied Lamb Leg
- 2 x 350g pkts Coles Asian Style Salad Kit
- ½ cup coriander leaves
- Thinly sliced chilli, to serve
- Thinly sliced spring onion, to serve
- Lime wedges, 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.
Method
Step 1
Combine the satay sauce, lime juice and oil in a shallow dish. Add the lamb and turn to coat.
Step 2
Preheat a barbecue on medium. Cook the lamb for 5 mins each side or until browned. Cook, covered, using indirect heat, for a further 20 mins for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 mins to rest.
Step 3
Make the salad kits in a large bowl following packet directions. Slice the lamb. Arrange on a serving platter. Sprinkle with coriander, chilli and spring onions. Serve with the Asian salad and lime wedges.
