Barbecued Coastal Lamb Leg With Lentil and Spinach Salad - Coastal Lamb - Buy New Zealand Lamb Onlin
Method Preheat the barbecue flat-plate or char-grill plate to hot. Lightly score the inside of the butterflied lamb leg in a criss-cross fashion. Combine 1 tbsp
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Ingredients
- 1 1/2 kg Butterflied Coastal Lamb Leg
- 1/3 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
- 2 rashers bacon, finely chopped
- 400g can lentils, drained, rinsed
- 2 teaspoons Dijon mustard
- 1 tablespoon red wine vinegar
- 2 cups (60g) baby spinach leaves
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