Butterflied Leg of Lamb with Kale Salad | Australian Lamb - Recipes, Cooking Tips and More

Ingredients

• 1.5kg lamb leg, butterflied
• 1/4 cup olive oil
• 2 red onions, thinly sliced
• 1/4 cup currants
• 1 bunch kale, washed, trimmed, finely shredded
• 2 medium carrots, peeled, grated
• 2 tbsp lemon juice
• Salt and pepper to season
• 2 garlic cloves, crushed
• 1 cup (260g) Greek style yoghurt
• 2 tbsp finely chopped round mint + extra sprigs, to serve