Prep time: 10 mins | Cook: 40 mins | Serves 4-6 | Great source of iron
- 1.5 kg Quality Mark butterflied leg of lamb
- 1/3 cup extra virgin olive oil
- 4 stalks fresh thyme, leaves removed
- 3 stalks fresh rosemary, leaves remove, roughly chopped
- 1 small red onion, finely chopped
- 1 small carrot, finely chopped
- 1 stick of celery, finely chopped
- 2 rashers bacon, finely chopped
- 400g can lentils, drained, rinsed
- 2 teaspoons Dijon mustard
- 1 tablespoon red wine vinegar
- 2 cups (60g) baby spinach leaves
Preheat the BBQ flat plate or char-grill plate to hot. Lightly score the inside of the butterflied lamb leg in a criss-cross pattern. Combine 1 tbsp oil and herbs, rub over both sides of the lamb, then season with salt and pepper.
Place the lamb on the barbecue, and reduce the heat to moderately hot. Cook the first side of the lamb for 15-20 minutes, turn once with tongs and cook for a further 15-20 minutes. Cover lamb loosely with foil and let it rest for 10 minutes before slicing.
While BBQ lamb is cooking, make the salad. In a large frying pan, add 1 tbsp oil and heat over moderate heat. Add the onion, carrot, celery and bacon, cook while stirring for 2-3 minutes or until vegetables have softened. Add the lentils and stir gently to warm through, then remove pan from heat. Whisk together the mustard, vinegar and remaining oil.
Toss the spinach and the mustard dressing with the lentils, and serve with the sliced BBQ lamb.
Source: Beef + Lamb New Zealand, reproduced with permission.