Mediterranean butterflied lamb
Ingredients
- 1.2 kg butterflied leg of lamb
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp honey
- ¼ cup oregano leaves finely chopped +extra, to serve
- 2 small zucchini peeled into ribbons
- 80 g baby spinach leaves
- 200 g baby tomatoes halved
- 400 g can chickpeas rinsed, drained
- 100 g red capsicum strips in brine drained
- ¼ cup pitted kalamata olives halved
- 120 g feta cheese crumbled
- Lemon cheeks pita bread, to serve.
Instructions
- Heat a large-chargrill pan or barbecue over medium-high heat. Place lamb in a large snap lock bag with half the oil, half the vinegar, honey and oregano. Season and rub well to coat.
- Cook lamb on char-grill for 3-4 minutes each side or until browned. Reduce heat to medium-low and cook for a further 8-10 minutes each side or until cooked to your liking. Set lamb aside on a tray loosely covered with foil to rest for 10 minutes.
- In a large bowl place zucchini, spinach, tomatoes, chickpeas, capsicum, olives, feta and extra oregano. Drizzle with remaining oil and vinegar. Season and toss to coat.
- Slice lamb and serve with salad, lemon cheeks and pita bread.
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