Lamb and asparagus spell summer
Get fired up for the hot weather.
cooked to your liking. Turn every 5 minutes to ensure even cooking. Set aside, covered, to rest.
While lamb is cooking, cut potatoes into halves and quarters until roughly the same size and cook in pot of boiling water for about 15 minutes, until tender. Drain well, return to pot and toss with butter. Season and set aside.
Slice tomatoes into 1cm slices, season and place on a platter. Shave Parmesan cheese and set aside. Remove woody ends from asparagus.
Cook asparagus on barbecue hot plate for about 3 minutes, until charred and tender. Add to the platter with the tomatoes, top with Parmesan cheese, drizzle over balsamic glaze and garnish with picked basil leaves. Slice lamb thickly against the grain.
To serve, divide slices of lamb, baby potatoes and tomato salad between the plates.
Barbecued butterflied lamb leg with tomato salad and grilled asparagus