BBQ Butterfly Lamb with Green Goddess Salad. Serves 6-8.


2-3 lettuces (Cos or Romaine)
1 avocado, sliced
Large handful of cherry tomatoes, halved
1/2 cucumber, sliced
Large handful of radishes, sliced
Handful of green beans, cooked
Handful each of 3-4 soft herbs (Mint, Coriander, Basil, Parsley, Dill, Tarragon – roughly chopped)

Mix together, saving 2/3 of the chopped herbs back for the dressing.

Green Goddess dressing:

1 cup of garlic or plain mayonnaise
2 cups of plain yoghurt
Remaining chopped herbs
2 cloves of peeled garlic
The juice of 1/2 a lemon
1-2 teaspoons of Dijon mustard
Salt and pepper
Glug of olive oil

Add all elements to a mixing bowl and hand blend until nearly smooth. Add more herbs for extra flavour, and season to taste.

Pour 2/3 of the dressing over the salad, mix together and retain the rest for the lamb marinade.


Leg of lamb (approx. 1-1.5 KG), butterflied
Rest of the Green Goddess dressing, with 2-3 anchovies plus their oil added, then blended

Cover lamb with the marinade and season well with salt and pepper. If using BBQ or outdoor oven, place skin side down for 20-25 minutes, then turn over for 5-10 minutes. This should ensure the lamb is medium rare – use a meat thermometer if needed to check the internal temperature.

(The lamb can also be cooked in a standard oven at around 180 degrees for a similar amount of time.)

Remove the lamb from the heat, and leave to rest for at least 15 minutes, using any leftover marinade to spread on top.

Carve the lamb, and serve with the Green Goddess Salad and new potatoes. (And perhaps a very cold glass of white wine).