BUTTERFLIED LAMB LEG WITH TOMATO SALAD AND GRILLED ASPARAGUS
800g butterflied lamb leg (at room temperature)
2 tablespoons lamb spice mix (see recipe at right)
Zest of 1 lemon
800g baby potatoes 2 tablespoons butter 250g punnet vine tomatoes
70g Parmesan cheese
250g bunch asparagus, woody ends removed
3 teaspoons balsamic glaze (store-bought)
2 tablespoons picked basil leaves
Preheat barbecue hot plate or grill to medium. Bring a large pot of salted water to the boil.
Pat lamb dry and rub with lamb spice mix, lemon zest and a drizzle of oil. Season and set aside.
Cook lamb on the barbecue grill for 20-25 minutes for medium (depending on thickness), or until