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BBQ lamb with pea salad and mint sauce recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Grilled lamb roast with fresh mint sauce, perfect for summer grilling.
Ingredients:
  • 1.2kg Lamb Butterflied Leg with Rosemary & Garlic
  • 700g baby white potatoes, halved
  • 180g pea
  • 150g sugar snap peas
  • 150g snow peas, trimmed
  • 1 bunch mint, leaves picked
  • 2 tsp finely grated lemon rind
  • 42.00 gm lemon juice
  • 20.00 gm caster sugar
  • 36.40 gm olive oil
  • 20.00 gm warm water
Instructions:
  • Preheat your barbecue grill on medium heat with the cover on. Grill the lamb for 12 minutes on each side until it reaches your desired doneness. Place the lamb on a plate, cover it with foil, and let it rest for 5 minutes before slicing thickly.
  • Simmer the potato in a large saucepan of boiling water for 10 minutes. Introduce peas, sugar snap peas, and snow peas. Cook for an additional 2-3 minutes until the peas are vibrant green and tender. Drain the mixture.
  • Prepare the mint sauce by blending mint, lemon rind, lemon juice, garlic, and sugar in a food processor until finely chopped. While the processor is running, slowly pour in the oil and warm water until nearly smooth. Season to taste.
  • Transfer the potato mixture and lamb onto a stylish serving platter, then generously drizzle with mint sauce for a burst of flavor.

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