Butterflied Leg of Lamb with Kale Salad

15 mins Preparation

20 mins Cook

6 Serves

INGREDIENTS

1.5kg lamb leg, butterflied
1/4 cup olive oil
2 red onions, thinly sliced
1/4 cup currants
1 bunch kale, washed, trimmed, finely shredded
2 medium carrots, peeled, grated
2 tbsp lemon juice
Salt and pepper to season

Yoghurt Sauce

2 garlic cloves, crushed
1 cup (260g) Greek style yoghurt
2 tbsp finely chopped round mint + extra sprigs, to serve

Method

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.
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.
For the yoghurt 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.
Serve salad with sliced lamb, yoghurt sauce and mint sprigs.

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 or pitas from leftover lamb; other fillings can include pickles and sliced tomato or hummus and sliced cucumber.

1.5kg lamb leg, butterflied
1/4 cup olive oil
2 red onions, thinly sliced
1/4 cup currants
1 bunch kale, washed, trimmed, finely shredded
2 medium carrots, peeled, grated
2 tbsp lemon juice
Salt and pepper to season

Yoghurt Sauce

2 garlic cloves, crushed
1 cup (260g) Greek style yoghurt
2 tbsp finely chopped round mint + extra sprigs, to serve

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.
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.
For the yoghurt 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.
Serve salad with sliced lamb, yoghurt sauce and mint sprigs.

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 or pitas from leftover lamb; other fillings can include pickles and sliced tomato or hummus and sliced cucumber.

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Australian Lamb

Australian Lamb is dedicated to showcasing the quality, flavour, and versatility of Australian lamb through a collection of inspiring recipes and cooking ideas. From family favourites to seasonal entertaining dishes, their recipes celebrate premium Australian produce and encourage home cooks to make the most of this iconic ingredient.

Butterflied Leg of Lamb with Kale Salad

15 mins Preparation

20 mins Cook

6 Serves

INGREDIENTS

Method

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