Herbed Lamb Leg with Pasta Salad

Steps

1. Preheat oven to 220°C. Preheat BBQ hot plate to high (if using). Bring a large pot of hot salted tap water to the boil with a lid. Cook pasta. Cook pasta in pot of boiling water for 8-9 minutes, or until just tender. Drain well, then drizzle with a little olive oil to prevent sticking. Allow to cool slightly.
2. Cook lamb. Heat a drizzle of oil in a fry-pan on medium heat and cook lamb, fat side down, for 3 minutes. Flip and cook a further 2 minutes, then transfer to a lined oven tray. Bake for 10-14 minutes for medium (depending on thickness), or until cooked to your liking. Set lamb aside to rest, covered, for 5 minutes. Alternatively, do this on the BBQ. Reserve pan.
3. Prep & cook veggies. Return reserved pan to medium-high heat with a drizzle of oil. Cook onion for 3-4 minutes, until golden. Add broccoli and peas and cook for 3-5 minutes, until bright green and tender. Season to taste. Allow to cool slightly
4. Finish salad. In a large bowl, toss broccoli, peas, spinach and pasta with lemon juice, mustard, feta and a drizzle of olive oil. Season to taste.
5. To finish. Slice lamb against the grain and toss back through any resting juices.
6. Serve lamb with pasta salad and herb aioli.