BBQ Mutton leg with spring chopped salad
BBQ Mutton leg with spring chopped salad
Inspired by Curtis Stone from taste.com.au

PREP TIME
35 mins
COOK TIME
1 hr
SERVINGS
6
Ingredients
- 2.5kg LM Meat Mutton leg
- 6 tablespoons extra virgin olive oil, divided
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 lemons, rind finely grated, juiced
- 2 tablespoons finely chopped shallots
- 2 tablespoons finely chopped fresh dill
- 4 radishes, thinly sliced
- 1 head cos lettuce, thinly sliced (about 8 cups)
- 1 small head radicchio, thinly sliced (about 4 cups)
Method
Step 1
Prepare a covered barbecue for indirect cooking on medium-high heat (190C) by lighting the burners under the flat plate. In a small bowl, combine 2 tablespoons of the oil with the coriander, cumin, 2 teaspoons salt and 1 teaspoon pepper. Coat the lamb with the spice mixture. Lay lamb, fat-side down, on barbecue flat plate. Close barbecue hood and cook for 10 mins or until well browned.
Step 2
Transfer lamb to a baking pan, fat-side up, and move to unlit side. Cook, rotating pan halfway through cooking, for 50 mins or until an instant-read meat thermometer inserted into thickest part of lamb registers 54°C. Transfer the lamb to a carving board and rest for 15 mins.
Step 3
In a large bowl, whisk lemon rind, 1/4 cup (60ml) lemon juice, shallots, dill and remaining 4 tablespoons oil. Season with salt and pepper. Reserve 1/4 cup of the dressing. Add the radishes, lettuce, radicchio, cucumber and sugar snap peas to the remaining dressing in the bowl and toss to combine.
Step 4
Arrange the chopped salad on a serving platter with the avocado and fetta. Drizzle with reserved dressing. Carve the lamb and arrange alongside the salad. Serve with charred bread.