Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 1/2 bunch mint, half finely chopped
- 4 peaches, thickly sliced
- 1 baby cos lettuce, washed
- 1 pinch chilli flakes
- 1 lemon (save lemon wedges to serve)
- 3/4 cup Greek-style yoghurt
- 2tablespoons olive oil, plus extra to serve
- 1kilograms butterflied lamb leg with honey & rosemary
- 1 garlic clove, crushed
- 1/4 cup pepitas, toasted
Nutrition per serving
1970kJ / 470Cal
1970 Kilojoules or 470 Calories
23% of daily energy intake*
Protein
36.8grams
Fat
29.2grams
Carbs
15.0grams
Sugars
13.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat a barbecue or chargrill pan over medium-high heat. Brush peaches and lamb with oil. Season.
Step 2 of 4
Cook lamb, turning regularly, for 30 minutes for medium-rare or until cooked to your liking. Transfer to a plate, cover with foil and allow to rest for 15 minutes. Grill peach on each cut side for 2 minutes or until charred. Set aside.
Step 3 of 4
Meanwhile, place yoghurt, finely chopped mint, zest, lemon juice, garlic and chilli flakes in a bowl. Season and whisk to combine until smooth.
Step 4 of 4
To assemble, thickly slice lamb and place on a serving platter. Arrange lettuce leaves, peaches, mint leaves and pepitas on platter. Drizzle over extra oil and squeeze over lemon cheeks. Serve with yoghurt dressing.
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