Preparation Time 10 minutes
Cooking Time 40 minutes
1½ lamb leg, boned and butterflied
⅓ cup extra virgin olive oil
4 stalks fresh thyme, leaves removed
3 stalks fresh rosemary, leaves remove, roughly chopped
1 small red onion, finely chopped
1 small carrot, finely chopped
1 stick of celery, finely chopped
400 g can lentils, drained, rinsed
2 tsp Dijon mustard
1 tbsp red wine vinegar
2 cups (60g) baby spinach leaves
- Preheat the barbecue flat-plate or char-grill plate to hot. Lightly score the inside of the butterflied lamb leg. Combine 1 tbsp oil and herbs, rub over both sides of the lamb, and then season with salt and pepper.
- Place the lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the lamb for 15-20 minutes, turn once with tongs and cook for a further 15-20 minutes. Cover lamb loosely with foil and rest it for 10 minutes before slicing.
- While lamb is cooking, make the salad. Heat a large frying pan over a moderate heat, add 1 tbsp oil and heat. Add the onion, carrot and celery, cook stirring for 2-3 minutes or until vegetables have softened. Add the lentils and stir gently to warm through, remove pan from heat. Whisk together the mustard, vinegar and remaining oil.
- To serve, toss the spinach and the mustard dressing with the lentils, serve with the sliced lamb.