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How to make butterflied lamb with mint and garlic

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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.

Want more step-by-step videos so you can make this your best summer yet? Check out our Easy entertaining playlist: https://www.youtube.com/playlist?list=PL8rYS6B-sVuIM8JKbMAkeA8qCGh2JmLfv, which includes:

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Category
Food
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