BBQ Butterflied Lamb Leg with Spring Potato Salad

Steps

1. oven to 220°C. Bring a large pot (with lid) of salted water to the boil. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using).
2. Dice potatoes 2–3cm. Cook in pot of boiling water, covered, for 15–17 minutes, until tender. Trim ends off beans then slice in half OR trim woody ends off asparagus and slice into 4–5cm pieces; dice courgette 1cm; roughly chop spinach.
3. Add beans/asparagus and courgette to pot for the last 1 minute of cook time. Drain and set aside.
4. Pat lamb dry with paper towels and season with salt and pepper. Sprinkle over lamb spice mix and rub into lamb. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for 2–3 minutes each side, until lightly browned.
5. Transfer to prepared tray and bake for 10–13 minutes for medium-rare (depending on thickness), or until cooked to your liking. Transfer to a plate and cover with foil to rest for at least 5 minutes, before slicing thickly against the grain.
6. In a large bowl mix mayonnaise, lemon zest and juice and mustard. Add cooked potatoes and veggies along with baby spinach leaves to bowl with mayonnaise mixture. Season with salt and pepper and toss to combine. In a small bowl, mix together yoghurt and mint.
7. Divide spring potato salad between plates. Top with sliced lamb and drizzle over yoghurt and mint dressing.