Butterflied Lamb Leg with Tomato Salad and Grilled Asparagus

Ready in 40 minutes • Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, January 28, 2018.

If you can’t use the BBQ tonight, brown lamb in a large fry-pan on high heat for about 2 minutes each side. Transfer lamb to an oven tray and bake for 9-12 minutes for medium-rare (depending on thickness), or until cooked to your liking. Transfer to a plate and cover with foil to rest for at least 5 minutes, before slicing thickly against the grain.

Ingredients

Butterflied Lamb Leg

1 butterflied lamb leg (at room temperature)
2 tablespoons lamb spice mix
Zest of 1 lemon

Baby Potatoes

800g baby potatoes
2 tablespoons butter

Tomato Salad and Grilled Asparagus

1 punnet vine-ripened tomatoes
70g Parmesan cheese
1 bunch asparagus
2 tablespoons picked basil leaves
1 sachet balsamic glaze

Steps

Preheat BBQ hot plate and grill to medium. Bring a large pot of salted water to the boil. Pat lamb dry and rub with lamb spice mix, lemon zest and a drizzle of oil. Season and set aside.
Cook lamb on BBQ grill for 20-25 minutes for medium (depending on thickness), or until cooked to your liking. Turn every 5 minutes to ensure even cooking. Set aside, covered, to rest.
While lamb is cooking, cut potatoes into halves and quarters until roughly the same size and cook in pot of boiling water for about 15 minutes, until tender. Drain well, return to pot and toss with butter. Season and set aside.
Slice tomatoes 1cm, season and place on a platter. Shave Parmesan cheese and set aside. Remove woody ends from asparagus.
Cook asparagus on BBQ hot plate for about 3 minutes, until charred and tender. Add to platter with tomatoes, top with Parmesan cheese, drizzle over balsamic glaze and garnish with picked basil leaves. Slice lamb thickly against the grain.
To serve, divide slices of lamb, baby potatoes and tomato salad between plates.