Butterflied Lamb

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Amazing butterflied piece of lamb - perfect for the barbecue. Served with grilled corn, simple salad and dressing.
1. Heat a grill pan over medium-high heat (see notes). Rub with oil, salt and pepper then cook for 8 minutes on each side or until cooked to your liking. Set aside on a plate to rest for 5 minutes.

2. In the meantime, grate 75g butter and mix with 1 crushed garlic clove, chopped thyme leaves, salt and pepper. Set aside for serving.

3. Rinse and reheat the grill pan over medium-high heat, alternatively use another frypan (if not cooking on the barbecue). Remove husks and silks from the corn, rub with oil and cook, turning occasionally for 8-10 minutes.

4. Chop lettuce, tomatoes, capsicum and cucumber. Arrange in serving bowl or platter.

5. Combine 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp mustard (optional), 1 crushed garlic clove, salt and pepper. Toss with salad or serve on the side.
Butterflied Lamb 700g
Thyme 1/3 packet
Corn Cobs 2
Baby Cos Lettuce 1 *
Tomatoes 2
Green Capsicum 1
Continental Cucumber 1/2 *

* Ingredient also used in another recipe

From your pantry:
olive oil, butter + oil for cooking, salt, pepper, garlic (2 cloves), red or white wine vinegar, mustard (seeded, or other)