BBQ Lamb with Canihua Tabbouleh and Tzatziki

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using).
2. Bring stock to the boil in a medium pot on high heat. As soon as it boils, add canihua and a pinch of salt. Cover with a tightfitting lid and reduce to low heat to cook for 12 minutes. Turn off heat and leave to steam, covered, for a further 10 minutes. Do not lift lid during cooking.
3. While canihua is cooking, prepare vegetables. Dice cucumber 0.5–1cm; cut tomatoes in half; finely dice red onion; remove core and seeds from capsicum and finely dice 0.5– 1cm; finely slice first measure of mint. Place all in a large bowl with olive oil and vinegar then set aside.
4. Pat lamb dry with paper towels and season well with salt and pepper. Heat a drizzle of oil in a large fry-pan on high heat. Sear lamb for 1–2 minutes each side, until browned (lamb does not need to be cooked through).
5. Place lamb on prepared oven tray and roast for 6–8 minutes for medium (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for 5 minutes.
6. In a small bowl, combine yoghurt, mint, cucumber and honey (if using). Season with salt and pepper and set aside. Drain canihua through a sieve, then add to bowl with vegetables. Gently toss to combine. Slice lamb thinly against the grain.
7. Divide canihua tabbouleh between plates and top with slices of BBQ lamb. Serve with a dollop of tzatziki