Butterflied Lamb Leg with Kale Salad- IGA Tasmania

Ingredients

• 1.5kg Lamb leg, butterflied
• 1/4 cup (60ml) Olive Oil
• 2 Red Onions, thinly sliced
• ¼ Cup Currants
• 1 Bunch Kale, washed, trimmed, finely shredded
• 2 Medium Carrots, peeled, grated
• 2 tbsp Lemon Juice
• 2 Garlic Cloves, crushed
• 1 cup (260g) Greek style yoghurt
• 2 tbsp finely chopped round mint + extra sprigs, to serve
• 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.
• 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.
• 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.