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- 1 1/2 kg butterflied leg of lamb
- 1/4 cup olive oil
- 2 thinly sliced red onions
- 1/4 cup red currants
- 1 bunch chopped kale, finely sliced washed
- 2 medium peeled grated carrots
- 2 tablespoons of lemon juice
- 2 garlic cloves, crushed
- 1 cup Greek-style yogurt
- 2 tablespoons finely chopped mint
- 1 bunch of mint * to serve
- 1 pinch of sea salt flakes * to taste
Lamb: Preheat the barbecue over medium heat and cook the lamb shank with butter, covered, for 25 minutes, turning halfway. Transfer to a clean plate, season, loosely cover with foil, and rest for 10 minutes. Cut the lamb into thin slices.
salad: Meanwhile, heat oil in large nonstick skillet over medium heat. Add onions and currants, season and cook for 10-12 minutes or until onions have softened and caramelized. Cook for one more minute, then put it in a bowl and mix with carrots and kale. Serve with lamb slices, yogurt sauce, and springs of mint.
Yogurt sauce: Combine all ingredients in a small bowl with half a teaspoon of sea salt flakes. Stir to combine, adding enough warm water to give it a thick, creamy consistency.
Make sure the thickness of the butterflied lamb leg is even by cutting and opening the thickest half. This will ensure even cooking.
Any leftover lamb can be sliced and added to a salad with lettuce and sliced tabbouleh.
You can also make sandwiches with any leftover lamb; Other fillings may include pickles and sliced tomato, or hummus and sliced cucumber.
If you like the sound of this recipe, you may also like this roast lamb.