Barbecued Lamb Leg with Lentil and Spinach Salad
Tasty Lamb Dinner Recipe
4 - 6
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1.5kg Quality Mark lamb leg
1/3 cup extra virgin olive oil
4 stalks fresh thyme
1 finely chopped red onion
1 finely chopped carrot
1 finely chopped celery stalk
2 finely chopped bacon rashers
400g can lentils
2 tsp dijon mustard
1 tbsp red wine vinegar
2 cups baby spinach
To Barbecue Lamb
Preheat the barbecue flat-plate or char-grill plate to hot.
Lightly score the inside of the butterflied lamb leg in a criss-cross fashion.
Combine 1 tbsp oil and herbs, rub over both sides of the lamb, and then season with salt and pepper.
Place the lamb on the barbecue, reduce 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 rest it for 10 minutes before slicing.
While lamb is cooking, make the salad.
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.
Add the lentils and stir gently to warm through, remove pan from heat.
Whisk together the mustard, vinegar and remaining oil.
Nutrition Information per Serving (288g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)