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  • 900g Warilba butterflied lamb leg
  • 2 tbsp olive oil
  • 1/4 cup maple syrup
  • 1/4 cup mint leaves, finely chopped +extra sprigs, to serve
  • 600g kipfler potatoes, scrubbed, halved lengthways
  • 80g baby rocket leaves
  • 2 pears, quartered, cored, thinly sliced
  • Zest and juice of 1 lime
  • Shaved parmesan, to serve


  1. In a large snap lock bag combine half the oil, maple syrup and mint. Season. Add lamb, turn to coat and set aside for 10 minutes to marinate.
  2. Heat a large char-grill pan or barbecue over medium-high heat. Drain lamb from marinade and cook for 3-4 minutes each side or until charred. Reduce heat to medium-low and cook for a further 12-15 minutes, turning a few times, or until cooked to your liking. Remove from heat, set aside on a tray loosely covered with foil and rest for 10 minutes. Clean pan, lightly re-spray with oil, reheat over medium-high and cook potatoes for 10 minutes or until tender.
  3. Place rocket and pears in a bowl. Drizzle with remaining oil, lime zest and juice. Season and toss to coat. Top with parmesan and extra mint leaves.
  4. Slice lamb and serve with potatoes and salad.


  • Leg of lamb (bone-in) would also work well – just adjust cooking time accordingly.
  • Sliced lamb would be delicious in a toastie with tomato chutney or in rice paper rolls with mint, shredded lettuce, vermicelli noodles and hoisin sauce.
  • Leftover lamb would be perfect for wraps, sandwiches or a salad for mid-week lunch meals.


Recipe and image sourced from Meat and Livestock Australia.