BUTTERFLIED LAMB LEG WITH KALE SALAD

Ingredients

• 1.5kg Warilba lamb leg, butterflied
• 1/4 cup (60ml) olive oil
• 2 red onions, thinly sliced
• 1/4 cup currants
• 1 bunch kale, washed, trimmed, finely shredded
• 2 medium carrots, peeled, grated
• 2 tbsp lemon juice

Yoghurt Sauce

• 2 garlic cloves, crushed
• 1 cup (260g) Greek style yoghurt
• 2 tbsp finely chopped round mint + extra sprigs, to serve

Method

1. Preheat barbecue to medium and cook lamb, covered, for 25 minutes, turning halfway. Transfer to a clean plate, season, loosely cover with foil and rest for 10 minutes. Thinly slice lamb.
2. Meanwhile, heat oil in a large non-stick frypan over medium heat. Add onions and currants, season and cook for 10-12 minutes or until onions have softened and caramelised. Add kale, carrot and lemon juice; toss to combine. Cook for a further minute then remove to serving bowl. Serve with sliced lamb, yoghurt sauce and mint sprigs.
3. For the yoghurt sauce, combine all ingredients in a small bowl with half a teaspoon of sea salt flakes. Stir to combine, adding enough warm water to give it a thick creamy consistency.

Handy Tips

• Ensure the thickness of the butterflied lamb leg is even by slicing and opening out the thicker half. This will ensure even cooking.
• Leftover lamb can be sliced and added to a salad with sliced baby cos lettuce and tabbouleh.
• Make sandwiches from leftover lamb; other fillings can include pickles and sliced tomato or hummus and sliced cucumber.

Recipe and image sourced from Meat and Livestock Australia.