Butterflied lamb leg

Butterflied lamb leg

Serves: 
6
Preparation Time: 
15 mins
Cooking Time: 
20 mins
Ingredients: 
  • 1.5kg Farm88  butterflied lamb leg
  • ¼ cup (60ml) olive oil
  • 2 red onions, thinly sliced
  • ¼ cup currants
  • 1 bunch kale, washed, trimmed, finely shredded
  • 2 medium carrots, peeled, grated
  • 2 tbsp lemon juice

Yoghurt Sauce:

  • 2 garlic cloves, crushed
  • 1 cup (260g) Greek style yoghurt
  • 2 tbsp finely chopped round mint + extra sprigs, to serve
Method: 
  1. Preheat barbecue to medium and cook lamb, covered, for 25 minutes, turning halfway. Transfer to a clean plate, season, loosely cover with foil and rest for 10 minutes. Thinly slice lamb.
  2.  Meanwhile, heat oil in a large non-stick frypan over medium heat. Add onions and currants, season and cook for 10-12 minutes or until onions have softened and caramelised. Add kale, carrot and lemon juice; toss to combine. Cook for a further minute then remove to serving bowl.  Serve with sliced lamb, yoghurt sauce and mint sprigs.
  3. Yogurt Sauce: Combine all ingredients in a small bowl with half a teaspoon of sea salt flakes. Stir to combine, adding enough warm water to give it a thick creamy consistency.

Tips:

  • Ensure the thickness of the butterflied lamb leg is even by slicing and opening out the thicker half. This will ensure even cooking.
  • Leftover lamb can be sliced and added to a salad with sliced baby cos lettuce and tabbouleh.
  • Make sandwiches from leftover lamb; other fillings can include pickles and sliced tomato or hummus and sliced cucumber.

Recipe kindly provided by Australian Beef & Lamb (MLA)

Results may vary.