Butterflied Lamb with Strawberry Salad

Serves: 4

Prep Time: 10 mins

Cooking time: 35-45 mins


  • 600g butterflied leg of lamb
  • 1/2 cup mint leaves
  • 2 Tbsp (30ml) extra virgin olive oil
  • 1 lemon, zest finely grated, juiced
  • 1 large bag of baby spinach leaves
  • 250g strawberries, thinly sliced
  • 1/4 cup (40g) Dry Roasted Almonds, coarsely chopped
  • 1 spring onion, thinly sliced
  • 1 avocado, peeled, pitted, sliced
  • 50g Australian Fetta, crumbled


  1. Preheat a barbecue or char-grill on high.
  2. In a food processor, blend mint, oil, lemon zest and 2 tablespoons lemon juice until mint is finely chopped. Season with salt and pepper.
  3. Coat lamb with 2 tbs dressing and marinate at room temperature while barbecue preheats, turns occasionally. Reserve remaining dressing for serving
  4. Cook on the barbecue for 5 minutes each side. Reduce heat to medium-low and cook, covered, for 10 minutes for medium, or until cooked to your liking.
  5. Transfer to a plate and cover with foil. Set aside for 15 minutes to rest.
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