Ingredients
- 2.5kg lamb leg
- 1 tablespoon olive oil
- 1kg Perlas, halved
- 150g sugar snap peas, trimmed
- 150g snow peas, trimmed, thinly sliced
- 4 spring onions, thinly sliced
- 2/3 cup (190g) Greek-style yoghurt
- 1 garlic clove, finely chopped
- 1/2 cup mint leaves
- 1/4 cup coriander leaves
Directions
- Step 1
Preheat a covered barbecue on medium. (Alternatively, preheat oven to 180C.)
- Step 2
Place the lamb in a deep disposable roasting pan. Rub the oil all over the lamb to coat. Season.
- Step 3
Cook in covered barbecue, using indirect heat, for 2 1/2 hours for medium or until cooked to your liking. (Alternatively, cook in oven for 2 1/2 hours for medium or until cooked to your liking.) Cover with foil and set aside for 10 mins to rest.
- Step 4
Meanwhile, cook the potato in a saucepan of boiling water for 15 mins or until just tender, adding the sugar snap peas and snow peas to the pan during the last 2 mins of cooking. Refresh under cold water. Drain. Transfer the potato mixture to a large bowl. Add the spring onion and toss to combine. Season. Transfer to a serving platter.
- Step 5
Place the yoghurt, garlic, mint and coriander in a blender or food processor. Blend or process until smooth.
- Step 6
Serve the lamb with the potato salad and yoghurt mixture.
Serving size: 4Recipe courtesy of taste.com.au