Indian Butterflied Lamb Leg with Ribbon Salad and Yoghurt Dressing

Steps

1. oven to 220oC. Line two oven trays with baking paper. Preheat BBQ grill to high (if using).
2. Cut kumara into 1cm-thick chips. Toss with olive oil and a pinch of salt on first prepared tray. Bake for about 25 minutes, until brown and crispy. Turn once during cooking.
3. Pat lamb dry with paper towels and rub with Indian spice mix and olive oil then sprinkle with salt. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook lamb for 2–3 minutes each side, until browned. Place on second prepared tray.
4. When the kumara has 15 minutes cook time remaining, place lamb on top rack of oven to roast for 8–10 minutes for medium-rare (depending on thickness), or until cooked to your liking. Remove lamb from oven and cover with foil to rest while kumara finishes.
5. Prepare the rest of the salad. Use a vegetable peeler to peel courgette, cucumber and carrots into long, thin ribbons, cucumber and carrot and roughly chop mint leaves. Toss all in a large bowl with lemon juice.
6. In a small bowl, mix yoghurt dressing ingredients together and season to taste with salt and pepper. Thinly slice lamb.
7. place ribbon salad onto plates with kumara on the side. Top with slices of Indian butterflied lamb leg and a dollop of yoghurt dressing.