181 NICKLIN WAY WARANA
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07 54933975
Ingredients
1kg Mick's Meat Barn butterflied leg of lamb
1/2 cup (125ml) dry white wine
2 garlic cloves, crushed
1/4 cup finely chopped mint
2 tbsp coarsely chopped rosemary
2 tbsp brown sugar
2 tbsp olive oil
6 desiree potatoes, thickly sliced
2 bunches asparagus, trimmed
Mint and green onion dressing:
1/4 cup (60ml) malt vinegar
1/4 cup (60ml) extra virgin olive oil
2 tbsp brown sugar
1/4 cup coarsely chopped mint
2 green onions, thinly sliced
1 tbsp drained green peppercorns, coarsely chopped
Preparation
Step 1 - Place the lamb in a large, shallow glass or ceramic dish. Combine the wine, garlic, mint, rosemary, sugar and half the oil in a jug and pour over the lamb. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to marinate.
Step 2 - Preheat a barbecue or char-grill on high. Drain the lamb from the marinade. Cook on the barbecue for 5 minutes each side. Reduce heat to medium-low and cook, covered, for 10 minutes for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 15 minutes to rest.
Step 3 - Meanwhile, brush the potato slices and asparagus with remaining oil. Season with salt and pepper. Cook the potato on the barbecue for 2 minutes each side or until tender. Transfer to the plate. Add the asparagus to the barbecue and cook for 2 minutes or until tender crisp.
Step 4 - To make the mint and green onion dressing, combine the malt vinegar, olive oil, sugar, mint, green onion and peppercorns in a screw-top jar and shake until well combined.
Step 5 - Thickly slice the lamb and place on a serving platter with potato and asparagus. Drizzle with mint and green onion dressing. Serve immediately. Enjoy!
Recipe Source: Taste.com.au