How to make butterflied lamb with mint and garlic

We’ve got your summer barbecue sorted with this easy butterflied lamb with mint and garlic (RECIPE BELOW). To complete the menu, brush veggies and haloumi with olive oil before chargrilling.

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BUTTERFLIED LAMB WITH MINT & GARLIC

Serves 8 Prep 20 mins (+ 1 hour marinating & 15 mins resting time) Cooking 30 mins

½ cup (125ml) dry white wine or apple juice
2 garlic cloves, crushed
2 tbs finely chopped rosemary
2 tbs finely chopped mint
1 tbs Dijon mustard
1kg Coles Australian Lamb Butterflied Leg Plain
1 large eggplant, cut crossways into 1cm-thick slices
1 tbs olive oil
2 zucchini, thinly sliced lengthways
180g haloumi, cut into 1cm-thick slices
Lemon zest, to serve
Mint leaves, to serve

Green peppercorn & mint salsa
¼ cup finely chopped mint
¼ cup finely chopped flat-leaf parsley
1 tbs coarsely chopped drained green peppercorns
1 garlic clove, crushed
1 tbs brown sugar
1 tbs apple cider vinegar or brown malt vinegar
2 tbs olive oil

1 Combine the wine or apple juice, garlic, rosemary, chopped mint and mustard in a shallow glass or ceramic dish. Add lamb and turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
2 Preheat a covered barbecue on medium-high. (Alternatively preheat oven to 180°C.) Drain lamb from the marinade. Season. Cook on grill for 5 mins each side. Reduce heat to low. Cook in covered barbecue or oven for 10 mins for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 15 mins to rest.
3 Meanwhile, increase heat to high. Brush the eggplant with half the oil. Cook on grill for 1-2 mins each side or until lightly charred. Transfer to a serving platter. Brush the zucchini with remaining oil. Cook for 1 min each side or until charred. Transfer to the platter. Cook haloumi for 1 min each side or until charred. Add to the platter.
4 To make the green peppercorn & mint salsa, combine the mint, parsley, peppercorns, garlic, sugar, vinegar and oil in a small bowl. Season.
5 Thickly slice the lamb and arrange on a serving platter. Sprinkle with lemon zest and mint leaves. Drizzle with salsa. Serve with the vegetables and haloumi.

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