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