We’re keepin’ it classic with a Kiwi BBQ fave – tasty, tender lamb. Paired with tangy picklenaise potato salad, this is sure to please the whole fam.
Classic Kiwi BBQ Lamb with Picklenaise Potato Salad
Ingredients
Potato Salad
- 800 g baby potatoes halved
- ½ red onion finely diced
- 4 eggs
- ½ cup picklenaise (Culley's, store-bought, or ½ cup mayonnaise mixed with 2 Tbsp finely chopped pickles)
Salad
- 1 baby cos lettuce leaves separated
- 2 tomatoes cut into wedges
- 1 drizzle olive oil
- 1 tsp vinegar
Corn & Lamb
- 2 corn cobs cut into rounds
- 600 g lamb leg steaks
- 1 tsp lemon pepper
- 1 drizzle oil
Instructions
- Before you start, preheat BBQ to medium.
- Prep potatoes and onion. Add potatoes to a large pot. Cover with hot tap water. Cook on high heat for 20-25 minutes with the lid on, until tender and cooked through. Drain well and return to pot. Refresh under cold water and drain again.
- Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 4-6 minutes. Drain and cool under cold tap. Peel and chop egg. Toss cooked potatoes with egg, onion and picklenaise in a large bowl. Season to taste with salt and pepper.
- Prep lettuce, tomato and corn. In a medium bowl, toss lettuce and tomato with olive oil and vinegar.
- Pat lamb dry, toss with lemon pepper and oil and season with salt. Cook lamb on BBQ for 4-6 minutes each side, for medium (depending on thickness), or until cooked to your liking. Rest for a few minutes, before serving. Cook corn on BBQ for about 10 minutes, turning often, until tender.
- Serve potato salad with lamb, corn and salad.
*This recipe is part of your Bargain Box BBQ range.
**Want to be a BBQ whizz? Check out our BBQ Tips to Spice Up Your Summer.
