Chimichurri Butterflied Lamb Leg with Charred Corn & Kumara Salad

Steps

1. Preheat oven to 230°C. Preheat BBQ hot plate to medium (if using). Prep & cook kumara. Toss kumara with a drizzle of oil and first measure of chimichurri spices on a lined oven tray. Season and cook for about 25 minutes, until golden and tender. Leave some kumara plain for little foodies.
2. Prep & cook lamb. Pat lamb dry, season and toss in a bowl with a drizzle of oil and vinegar and remaining chimichurri spices. Leave some lamb plain for fussier little foodies. 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.
3. Bake lamb on rack above kumara for 8-14 minutes for medium (depending on thickness), or until cooked to your liking. Butterflied lamb leg differs in size and thickness, so remember to cook to your liking. Set lamb aside to rest, covered, for 3 minutes. Alternatively, cook on the BBQ and finish in the oven. Reserve pan.
4. Meanwhile, prep salad & yoghurt. Set salad ingredients aside separately. In a small bowl, combine chimichurri sauce and yoghurt. Leave some yoghurt plain for fussier little foodies.
5. Finish salad. Heat a drizzle of oil in reserved pan on high heat. Cook onion, corn and capsicum for 4-5 minutes, until starting to char. Add a pinch of chilli flakes for adults. Alternatively, do this on the BBQ. Add onion, corn, capsicum and tomato to tray of cooked kumara. Drizzle with olive oil and vinegar and season to taste. Slice lamb against the grain and toss through any resting juices.
6. Serve salad with lamb and chimichurri yoghurt.