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Curtis Stone's BBQ lamb leg with spring chopped salad
Curtis Stone's BBQ lamb leg with spring chopped salad
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Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Impress a group with Curtis Stone's BBQ lamb leg paired with a vibrant chopped salad.
Ingredients:
  • 109.20 gm extra virgin olive oil, divided
  • 20.00 ml ground coriander
  • 10.00 gm ground cumin
  • 2.5kg Lamb Whole Leg Roast
  • 2 lemons, rind finely grated, juiced
  • 40.00 ml finely chopped shallots
  • 40.00 ml finely chopped fresh dill
  • 4 radishes, thinly sliced
  • 1 head cos lettuce, thinly sliced (about 8 cups)
  • 1 small head radicchio, thinly sliced (about 4 cups)
  • 1 continental cucumber, quartered lengthways, cut into 2cm pieces
  • 150g sugar snap peas, strings removed, halved
  • 1 Hass avocado, peeled, pitted, thinly sliced lengthways
  • 200g Australian Style Fetta, crumbled
  • 6 slices Turkish Pide, lightly charred on the barbecue, to serve
Instructions:
  • Get the barbecue ready for indirect cooking at medium-high heat (190C) by lighting the burners under the flat plate. Mix 2 tablespoons of oil, coriander, cumin, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl. Rub the spice mixture all over the lamb. Place the lamb fat-side down on the barbecue flat plate, close the hood, and cook for 10 minutes or until nicely browned.
  • Place the lamb in a baking pan with the fat-side facing up and position it on the cooler side of the grill. Cook for 50 minutes, rotating the pan halfway through, until a meat thermometer inserted into the thickest part reads 54°C. Then, let the lamb rest on a carving board for 15 minutes before serving.
  • In a large bowl, combine lemon rind, 1/4 cup (60ml) lemon juice, shallots, dill, and 4 tablespoons of oil. Season with salt and pepper. Set aside 1/4 cup of the dressing. Toss radishes, lettuce, radicchio, cucumber, and sugar snap peas in the remaining dressing in the bowl until well combined.
  • Place the chopped salad on a platter with avocado and feta. Drizzle with the reserved dressing. Carve the lamb and place it next to the salad. Serve with charred bread.

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