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Butterflied Lamb Leg with Kale Salad

Butterflied Lamb Leg with Kale Salad

6 serves

15 minutes

13 minutes

Hayden Quinn’s family favorite. This dish is perfect for sharing on a sunny afternoon.

A succulent lamp. A must try!

Ingredients

1.5kg Lamb leg, butterflied

1/4 cup (60ml) Olive Oil

2 Red Onions, thinly sliced

¼ Cup Currants

1 Bunch Kale, washed, trimmed, finely shredded

2 Medium Carrots, peeled, grated

2 tbsp Lemon Juice

Yoghurt Sauce

2 Garlic Cloves, crushed

1 cup (260g) Greek style yoghurt

2 tbsp finely chopped round mint + extra sprigs, to serve

Method

  1. 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.
  2. 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. Serve with sliced lamb, yoghurt sauce and mint sprigs.
  3. 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.

Top Tips

  1. This recipe would be perfect for a Sunday lunch, leftovers could be used in a sandwich the next day!
  2. Butterflied lamb leg can be found at most supermarkets, however you can also try deboning it yourself.

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