Butterflied lamb leg, cauliflower & zesty salad

Try this delicious barbequed lamb leg with a spicy roasted cauliflower that is deliciously tender and golden.

Serves: 6 | Preparation time: 15 mins | Cooking time: 40 mins


  • 1.5kg Farm88 butterflied lamb leg
  • 2 tbsp olive oil
  • ½ bunch Rosemary
  • Salt and pepper to season

Roasted Cauliflower

  • 1 head cauliflower
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ¼ cup olive oil
  • ½ tsp garlic powder
  • Sea salt and ground black pepper to season
  • Grated parmesan and lemon wedges to serve

Tomato and Lemon salad

  • 2 medium lemons, pips removed, sliced, chargrilled
  • 6 heirloom tomatoes, sliced
  • ¼ bunch flat leaf parsley, leaves picked
  • ¼ bunch mint, leaves picked
  • 1 pomegranate, seeds only
  • ½ small red onion, finely sliced
  • 100g salad leaves
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • Salt and Pepper to season

Tahini Yoghurt Dressing:

  • 125g plain Greek style yoghurt
  • ¼ cup tahini paste
  • 1 tbsp garlic, crushed
  • 1 tbsp ground cumin
  • 1 tbsp lemon juice


  1. Butterflied Lamb Leg: Pre-heat barbeque (hood down) to high heat. Remove lamb from the fridge 20 minutes before cooking. Place oil in a bowl, add rosemary brush. Brush oil over lamb and season.
  2. Reduce barbeque to medium. Place lamb on hot grill plate, skin side down. Cook for 15-20 minutes on each side, hood down or until an internal doneness of 58°C. Drizzle with lemon juice. Transfer Lamb to a chopping board, cover loosely with foil and rest for 15 minutes.
  3. Roasted Cauliflower: Preheat barbeque (hood down) high heat. Combine oil, garlic, paprika, cumin and coriander in a bowl. Blanch cauliflower for 7 minutes, remove, and cool for 10 minutes. Place cauliflower on a baking tray head up. Baste with spice mixture and season. Place in the barbeque (hood down), roast for 1 – 1 ½ hours, basting throughout. Remove from barbeque, grate parmesan over cauliflower and serve with lemon wedges.
  4. Roasted Lemon and tomato Salad: Place all ingredients except oil and vinegar in a large bowl. Combine oil and vinegar in a jug, season with salt and pepper. Add dressing to bowl and toss gently.
  5. Tahini dressing: combine all ingredients in a bowl, set to the side.
  6. Slice the lamb across the grain, serve with chargrilled lemon, cauliflower, tahini yoghurt and roasted lemon and tomato salad.

Results may vary.