Meat 
30 Min
medium 
4 People
Perfectly cooked, butterflied lamb leg, sliced and served with fresh vegetables, kaleslaw and coriander yoghurt with a side of lavash breads.
No lamb option - replacement is beef bolar blade.
Gluten friendly option - lavash is replaced with GF wraps.
No lamb option - replacement is beef bolar blade.
Gluten friendly option - lavash is replaced with GF wraps.
1. Set oven to 180ºC (optional for bread).
Peel and thinly slice shallot. Place in a small bowl with 1 tbsp vinegar and 1 tbsp sugar. Season with salt and set aside.
2. Thinly slice tomato, cut capsicum into strips, roughly grate beetroot and arrange on a platter. Toss kaleslaw with 1 tbsp olive oil and 1/2 tbsp vinegar. Place everything on the table for serving.
3. Combine 1 tbsp olive oil, 1/2 tbsp soy sauce and 1 tsp paprika then rub all over lamb to coat. Cook in a heated frypan over medium-high heat for 6-8 minutes on each side, or to your liking. Season with salt and pepper and set aside to rest. Slice when cool enough to handle.
4. Wrap breads with foil and warm in the oven for 3-4 minutes.
5. Chop coriander and combine with yoghurt and crushed garlic. Season to taste with salt and pepper.
6. Serve lavash at the table with salad fillings, sliced lamb and wedges of lemon. Spoon over coriander yoghurt and top with pickled shallot to serve.
Notes:
Cook lamb on the barbecue if preferred.
No lamb option - replacement is beef bolar blade . Cook for same time as lamb.
Gluten friendly option - lavash is replaced with GF wraps.
2. Thinly slice tomato, cut capsicum into strips, roughly grate beetroot and arrange on a platter. Toss kaleslaw with 1 tbsp olive oil and 1/2 tbsp vinegar. Place everything on the table for serving.
3. Combine 1 tbsp olive oil, 1/2 tbsp soy sauce and 1 tsp paprika then rub all over lamb to coat. Cook in a heated frypan over medium-high heat for 6-8 minutes on each side, or to your liking. Season with salt and pepper and set aside to rest. Slice when cool enough to handle.
4. Wrap breads with foil and warm in the oven for 3-4 minutes.
5. Chop coriander and combine with yoghurt and crushed garlic. Season to taste with salt and pepper.
6. Serve lavash at the table with salad fillings, sliced lamb and wedges of lemon. Spoon over coriander yoghurt and top with pickled shallot to serve.
Notes:
Cook lamb on the barbecue if preferred.
No lamb option - replacement is beef bolar blade . Cook for same time as lamb.
Gluten friendly option - lavash is replaced with GF wraps.
Shallot 1
tomato 1
Green capsicum 1
beetroot 1
Kaleslaw 1/2 bag (200g)
Butterflied lamb 700g
Lavash breads 1 packet
Coriander 1/4 bunch
Natural yoghurt 1 tub (200g)
garlic 1 clove
Lemon 1/2
From your pantry:
olive oil, salt, pepper, soy sauce, apple cider vinegar, brown sugar, smoked paprika
tomato 1
Green capsicum 1
beetroot 1
Kaleslaw 1/2 bag (200g)
Butterflied lamb 700g
Lavash breads 1 packet
Coriander 1/4 bunch
Natural yoghurt 1 tub (200g)
garlic 1 clove
Lemon 1/2
From your pantry:
olive oil, salt, pepper, soy sauce, apple cider vinegar, brown sugar, smoked paprika
