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Barbecued Lamb Leg with Lentil and Spinach Salad

Tasty Lamb Dinner Recipe

4 - 6

Serves

10 mins

Prep Time

40 mins

Cook Time

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High Iron

Low Sodium

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Lamb,

Barbecue,

Ingredients

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1.5kg Quality Mark lamb leg

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1/3 cup extra virgin olive oil

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4 stalks fresh thyme

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1 finely chopped red onion

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1 finely chopped carrot

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1 finely chopped celery stalk

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2 finely chopped bacon rashers

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400g can lentils

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2 tsp dijon mustard

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1 tbsp red wine vinegar

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2 cups baby spinach

Method

To Barbecue Lamb

To Serve

1

Preheat the barbecue flat-plate or char-grill plate to hot.

2

Lightly score the inside of the butterflied lamb leg in a criss-cross fashion.

3

Combine 1 tbsp oil and herbs, rub over both sides of the lamb, and then season with salt and pepper.

4

Place the lamb on the barbecue, reduce heat to moderately-hot.

5

Cook the first side of the lamb for 15-20 minutes, turn once with tongs and cook for a further 15-20 minutes.

6

Cover lamb loosely with foil and rest it for 10 minutes before slicing.

7

While lamb is cooking, make the salad.

8

Heat a large frying pan over a moderate heat, add 1 tbsp oil and heat. Add the onion, carrot, celery and bacon, cook stirring for 2-3 minutes or until vegetables have softened.

9

Add the lentils and stir gently to warm through, remove pan from heat.

10

Whisk together the mustard, vinegar and remaining oil.

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Nutrition Information per Serving (288g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1816 (433)kJ

Protein

41.8g

Total Fat

24.4g

Saturated Fat

7.1g

Carbs

11.2g

Sugars

1.3g

Sodium

403mg

Iron*

4.5mg

* Percentage of recommended daily intake (Aust/NZ)

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