BBQ Mint Butterflied Lamb Leg with Spring Salad

1. Remove the lamb from the fridge 45–60 minutes before cooking to bring it to room temperature.
2. While the lamb comes to temperature, preheat the oven to 180°C. Toast the walnuts on a tray for about 7 minutes until golden and fragrant. Cool, then roughly chop.
3. Blanch the asparagus in boiling salted water for 1–2 minutes until bright green, then refresh in iced water. Drain well and slice in half.
4. Prepare the remaining salad ingredients: wash and chop the cos, pick the mint and parsley leaves, thaw the peas, julienne the snow peas and thinly slice the fennel. Refrigerate until required.
5. To make the vinaigrette, whisk or shake the olive oil, lemon juice, Dijon, honey and garlic in a jar until combined. Season with salt and pepper and set aside.
6. Drizzle the lamb lightly with olive oil.
7. Preheat the BBQ with the lid down to 220–240°C, set up with a direct heat zone and an indirect heat zone.
8. Seal the lamb over direct heat for 2–3 minutes each side, lid up, until deeply browned. Watch for flare-ups from the fat and for the seasoning catching.
9. Move the lamb to the indirect zone and close the lid. Reduce the BBQ to 180–200°C and cook for 15–25 minutes, turning once halfway.
10. Start checking the temperature after 12–15 minutes. Insert a meat temperature probe horizontally into the thickest part of the lamb. Remove from the BBQ at 55°C for medium.
11. Transfer to a board, cover loosely with foil and rest for 10–15 minutes. The temperature will rise to a final temperature of 60–62°C.
12. While the lamb rests, assemble the salad in a large shallow bowl or on a platter. Layer the cos, herbs, asparagus, peas, snow peas and fennel on a large platter. Scatter over the torn mozzarella and walnuts. Dress as you please.
13. Slice the lamb across the grain into 1 cm slices and arrange alongside the salad. Spoon over the resting juices, drizzle with the vinaigrette and finish with dill sprigs and mint. Serve any extra vinaigrette on the side.

• The lamb is already seasoned with salt and mint seasoning, so don’t add extra salt before cooking. Taste the lamb before adding any more at the table.
• Pull the lamb at 55°C. A flat, boneless piece only rises about 3–5°C while resting, so don’t take it off early.
• Thicker patches will be slightly cooler and the thinner edges slightly more done. Always probe the thickest section.
• The herbs and spices in the marinade can scorch over very high heat. If the lamb is darkening too quickly, move it to the indirect side.
• Take care with fat flare-ups when searing. Move the lamb to the indirect side if needed.
• Dress the salad just before serving so the leaves stay crisp and green.
• The vinaigrette can be made up to three days ahead and refrigerated. Bring to room temperature and shake well before using.
• The asparagus can be blanched and the walnuts toasted a day ahead. Store the walnuts in an airtight container.

Pan sear and oven cook option

• Heat a heavy-based ovenproof pan over medium-high heat with a little oil and sear 2–3 minutes each side.
• Transfer to a 180°C fan-forced oven for 12–20 minutes.
• Pull at 55°C, rest and serve as above.