Barbecued Lamb Leg with Lentil and Spinach Salad Recipe | Beef + Lamb New Zealand
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Ingredients
- 1.5kg Quality Mark lamb leg
- 1/3 cup extra virgin olive oil
- 4 stalks fresh thyme
- 1 red onion
- 1 carrots
- 1 celery stalk
- 2 slices of bacon
- 400g can lentils
- 2 tsp Dijon mustard
- 1 Tbsp red wine vinegar
- 2 cups baby spinach
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