Butterflied Lamb Leg with Chargrilled Potato Salad | Australian Lamb - Recipes, Cooking Tips and Mor
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Ingredients
- 1kg butterflied lamb leg
- 2 tbsp olive oil
- 2 tbsp oregano leaves, finely chopped
- Zest and juice of 1 lemon
- 700g kipfler potatoes, scrubbed
- 2 small red onions, cut into wedges
- ½ cup roasted red pepper strips in brine, drained
- ½ cup good quality pesto of choice
- 250g baby tomato medley, sliced
- 120g baby rocket leaves
- Shaved parmesan, small basil leaves and lemon wedges, to serve
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