Barbecued Lamb Leg with Lentil and Spinach Salad - Gourmet Direct

Ingredients

• 1.5kg butterflied lamb leg
• 1/3 cup extra virgin olive oil
• 4 stalks fresh thyme, finely chopped
• 1 red onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely sliced
• 2 slices of bacon, finely sliced
• 400gm can lentils, drained and rinsed
• 2 tsp Dijon mustard
• 1 Tbsp red wine vinegar
• 2 cups baby spinach