BBQ LAMB AND SIMPLE POTATO SALAD

Preparation time 30 mins Cooking time 40 mins Serves 8

1kg small kipfler potatoes,

unpeeled, scrubbed

6 cloves garlic, crushed 200ml extra virgin olive oil

2 sprigs rosemary

2 sprigs marjoram, plus extra,

to serve

1.5kg butterflied lamb leg Sea-salt flakes and freshly ground

black pepper, to season Lemon wedges, to serve

HERB SAUCE

1 bunch mint, leaves chopped,

plus extra sprigs, to serve

1 tsp finely chopped bird’s eye chilli 2 cloves garlic, finely chopped 4 Tbsp capers

1 Tbsp Dijon mustard

300ml white wine vinegar

1 Tbsp caster sugar

STEP 1 Boil, steam or microwave potatoes until tender. Drain and set aside. Cool.

STEP 2 Put garlic, oil and herbs in a large bowl. Massage herbs and garlic through oil to allow aromas to develop. Add lamb and massage marinade into lamb (this can be done the day before, or the morning before cooking).

STEP 3 Preheat a barbecue plate or chargrill pan on medium-high heat.

STEP 4 Remove lamb from marinade, return excess marinade to bowl for potatoes. Season both sides of lamb. Cook on preheated barbecue plate or chargrill pan, skin-side down for 12 minutes or until it has a nice crust on one side. Turn lamb. Cook for a further 8 minutes for medium rare, or until cooked to your liking. Remove lamb from heat. Rest for 20 minutes before slicing.

STEP 5 Meanwhile, to make Herb sauce, blend ingredients in a food processor until nearly smooth. Season.

STEP 6 Lightly crush cooled potatoes with the base of a drinking glass to slightly flatten. Add to reserved marinade. Toss to coat. Put potatoes on same barbecue plate or chargrill pan. Cook potatoes (on same medium-high heat), turning, for 3 minutes each side, until golden. Remove to a bowl. Stir through herb sauce.

STEP 7 Arrange sliced lamb on a platter with herb sauce potatoes. Serve with extra herbs and lemon.