Moroccan Butterflied Lamb Leg with Grilled Veggies & Harissa Yoghurt

Steps

1. Preheat BBQ hot plate to medium or preheat oven to 220°C (or 200°C fan bake), if using.
2. Pat lamb dry, rub with oil and season with salt and pepper. Coat in 1/4 pack Moroccan spices.
3. Cook lamb on BBQ grill for 18-20 minutes for medium (depending on thickness), or until cooked to your liking. Turn every 3 minutes to ensure even cooking. Rest, covered. Alternatively, heat a large, dry fry-pan on medium-high heat and cook lamb, fat side down for 3 minutes. Flip and cook a further 2 minutes, then transfer to a lined oven tray and bake for 10-14 minutes for medium, or until cooked to your liking.
4. Slice capsicum into 3cm wedges and courgette into 1cm thick rounds. Toss veggies in a large bowl with oil and 1/4 pack Moroccan spices. Cook vegetables on BBQ hot plate for 6-8 minutes, turning occasionally, until tender and charred. Alternatively, heat a large fry-pan on high heat and cook veggies for 6-8 minutes, until tender and charred.
5. Drain and rinse lentils. Toss lentils in a medium bowl with baby leaf lettuce and balsamic vinegar. Combine harissa and yoghurt together in a small bowl with a pinch of salt. Set both aside to serve.
6. Thinly slice lamb. Pick mint leaves.
7. Lamb and grilled vegetables with lentil salad and harissa yoghurt. Sprinkle over mint.