favourite

Barbecued Lamb Leg with Lentil and Spinach Salad

Tasty Lamb Dinner Recipe

4 - 6

Serves

10 mins

Prep Time

40 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

Rate this recipe

Share

High Iron

Low Sodium

Ingredients

arrow

1.5kg Quality Mark lamb leg

arrow

1/3 cup extra virgin olive oil

arrow

4 stalks fresh thyme

finely chopped

arrow

1 red onion

finely chopped

arrow

1 carrots

finely chopped

arrow

1 celery stalk

finely sliced

arrow

2 slices of bacon

finely sliced

arrow

400g can lentils

drained and rinsed

arrow

2 tsp Dijon mustard

arrow

1 Tbsp red wine vinegar

arrow

2 cups baby spinach

Method

To Barbecue Lamb

To Serve

1

Preheat the barbecue flat-plate or char-grill plate to hot.

2

Lightly score the inside of the butterflied lamb leg in a criss-cross fashion.

3

Combine 1 tbsp oil and thyme, rub over both sides of the lamb, and then season with salt and pepper.

4

Place the lamb on the barbecue, reduce heat to moderately-hot.

5

Cook the first side of the lamb for 15-20 minutes, turn once with tongs and cook for a further 15-20 minutes.

6

Cover lamb loosely with foil and rest it for 10 minutes before slicing.

7

While lamb is cooking, make the salad.

8

Heat a large frying pan over a moderate heat, add 1 tbsp oil and heat. Add the onion, carrot, celery and bacon, cook stirring for 2-3 minutes or until vegetables have softened.

9

Add the lentils and stir gently to warm through, remove pan from heat.

10

Whisk together the mustard, vinegar and remaining oil.

Nutrition Information per Serving (288g)

A serving of this dish will provide a quarter of a woman's daily iron needs, and over half for men.

Energy

1816kJ (433 kcal)

Protein

41.8g

Total Fat

24.4g

Saturated Fat

7.1g

Carbs

11.2g

Dietary Fibre

g

Sodium

403mg

Iron

4.5mg

Zinc

6mg

Vitamin B12

3.3µg