Name: Butterflied lamb with mushroom salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup olive oil; 2 clove garlic, crushed; 1 red chilli, finely sliced; 1 teaspoon smoked paprika; 1 cup fresh herbs (rosemary, thyme, mint, basil, parsley), finely chopped; 1 butterflied leg of lamb (about 900g-1kg); 8 field mushrooms; 2 tablespoon toasted pine nuts

Butterflied lamb with mushroom salad

Cooking butterfly-style ensures more even cooking and a richer flavour on the meat.

Serves 4

Cook

30M

Marinate

30M

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Ingredients

1/2 cup olive oil

2 clove garlic, crushed

1 red chilli, finely sliced

1 teaspoon smoked paprika

1 cup fresh herbs (rosemary, thyme, mint, basil, parsley), finely chopped

1 butterflied leg of lamb (about 900g-1kg)

8 field mushrooms

2 tablespoon toasted pine nuts

Method

1.Combine the oil, garlic, chilli, paprika and half the fresh herbs. Massage half the mix into the lamb. Marinate for 30 minutes or overnight if you can.

2.Preheat the BBQ, then toss the mushrooms with a few tablespoons of the flavoured oil and set aside.

3.Sear the butterflied lamb on both sides over a medium-high heat. Reduce to low and cook the meat, covered with foil or the hood down, for another 15-20 minutes, depending on its thickness. Remove and cover in foil to rest.

4.Cook the mushrooms for 5-10 minutes until coloured and tender. Top with pine nuts.

5.Slice the rested meat and arrange on a platter with the mushrooms and drizzle with any leftover oil. Scatter with the remaining herbs.

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Ingredients

Method

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