Dining Out

Barbecued butterflied lamb with vegetable salad

Preparation: 15 mins l Cooking: 35 mins
Ingredients (serves 4)
1.5 kg butterflied Lamb leg, trimmed
1 clove garlic, crushed
2 tbsp light soy sauce
1 tsp sesame oil
2 tbsp mirin
1 long red chilli, deseeded, finely chopped
1 tbsp olive oil
250g Japanese pumpkin, peeled, cut into 4cm pieces
250g baby chat potatoes, quartered
1/2 cauliflower head, cut into florets
1 small broccoli head, cut into florets
1/2 tsp chilli flakes
1/2 tsp ground cumin
1/2 tsp ground coriander
1 small bunch English spinach, trimmed, roughly torn
1/4 cup hazelnuts, toasted and roughly chopped


  1. Pre-heat a lightly oiled barbecue or chargrill pan over medium high heat. Combine garlic, soy, sesame oil and mirin in a small bowl. Rub marinade over lamb and season.
  2. Cook lamb for 12 to 15 mins on each side, brushing with marinade. Set aside to rest for 10 minutes and thinly slice.
  3. Meanwhile, preheat oven to 200C (180C fan-forced). In a large roasting pan lined with baking paper, place the pumpkin, potatoes, cauliflower and broccoli. Drizzle with the olive oil, and sprinkle with the spices. Roast for 30 to 35 minutes, turning once or until golden. Add spinach, toss and sprinkle with hazelnuts.
  4. Serve lamb with roasted vegetables.