BBQ BUTTERFLIED LEG OF LAMB
700gm –1kg Good Grocer marinated, butterflied leg of lamb
NZ sea salt and freshly ground black pepper
1 eggplant, sliced into rounds
1 red capsicum, seeded and thickly sliced
1 yellow capsicum, seeded and thickly sliced
1/4 cup chopped fresh Italian parsley
1/4 cup torn fresh mint leaves
1/2 cup Good Grocer Feta and rosemary dip
1. Preheat a barbecue or char-grill on high. Season lamb with salt and pepper and place on the hot barbecue/grill and cook for 5 minutes on each side.
2. Reduce heat to medium-low, cover lamb and cook for 5-10 minutes more on each side (depending on size and thickness of the meat and your preference for pink lamb) for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil, and leave to rest for 15 minutes.
3. Meanwhile, brush the eggplant and capsicum slices with oil and season with salt and pepper. Cook on the barbecue for 1-2 minutes on each side or until charred and tender. Transfer to a plate.
4. Thickly slice the lamb and place on a serving platter surrounded by the vegetables. Scatter with mint and parsley and serve with feta dip on the side to spoon onto the serving plates.