BBQ lamb with Pea Salad and Mint Sauce

Ingredients

1.2 kg lamb butterflied leg with rosemary & garlic
700 g baby white potatoes, halved
1 1/2 cups (180 g) frozen peas
150 g sugar snap peas
150 g snow peas, trimmed

Mint sauce:

1 bunch mint, leaves picked
2 tsp finely grated lemon rind
2 Tbs lemon juice
1 garlic clove, crushed
1 Tbs caster sugar
2 Tbs olive oil
1 Tbs warm water

Method

Preheat a covered barbecue grill on medium. Cook the lamb in the covered barbecue for 12 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thickly slice.

Meanwhile, cook the potato in a large saucepan of boiling water for 10 minutes. Add the peas, sugar snap peas and snow peas. Cook for 2-3 minutes or until the peas are bright green and tender. Drain.

To make the mint sauce, process mint, lemon rind, lemon juice, garlic and sugar in a food processor until finely chopped. With the motor running, gradually add the oil and warm water until almost smooth. Season.

Place the potato mixture and lamb on a serving platter. Drizzle with mint sauce.

Serve with lemon halves.

Credits: Coles

Photo Credits: Coles