BBQ Lamb and Grilled Peach Salad

Ingredients

1/2 bunch mint, half finely chopped
4 peaches, thickly sliced
1 baby cos lettuce, washed
Pinch chilli flakes
1 lemon, save wedges to serve
3/4 cup Greek-style yoghurt
2 Tbs olive oil, plus extra to serve
1 kg butterflied lamb leg with honey and rosemary
a garlic clove, crushed
1/4 cup pepitas, toasted

Method

Preheat a barbeque or char-grill pan over medium-high heat. Brush peaches and lamb with oil. Season.

Cook lamb, turning regularly, for 30 minutes for medium-rare or until cooked to your liking. Transfer to a plate, cover with foil and allow to rest for 15 minutes. Grill peach on each cut side for 2 minutes or until charred. Set aside.

Meanwhile, place yoghurt, finely chopped mint, zest, lemon juice, garlic and chilli flakes in a bowl. Season and whisk to combine until smooth.

To assemble, thickly slice lamb and place on a serving platter. Arrange lettuce leaves, peaches, mint leaves and pepitas on platter. Drizzle over extra oil and squeeze over lemon cheeks. Serve with yoghurt dressing.

Credits: Woolworths

Photo Credits: Woolworths