Grilled leg of lamb with minted yoghurt and fresh pea rice

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

1.5 kg free-range deboned leg of lamb
1 garlic head, sliced horizontally
Sea salt and freshly ground black pepper, to taste
Fresh pea shoots, to garnish (optional)

For the minted yoghurt, mix:

375 ml Greek-style plain yoghurt
20 g fresh mint leaves, chopped
1 t honey
Sea salt and freshly ground black pepper, to taste

For the fresh pea rice:

300 g basmati rice
280 g fresh peas (petit pois or sugarsnap)

Method

1. Open out the lamb and flatten. Trim off any excess fat. Rub well with garlic, moisten with oil and season. Slide the lamb under a preheated grill, not too close, and cook for 10 to 15 minutes a side, or until nicely browned and still rare inside. Wrap in foil and allow to rest for about 10 minutes before slicing thinly. Serve with the minted yoghurt and fresh pea rice.

2. To make the fresh pea rice, cook the rice according to package instructions. Stir in the peas. Cover and leave to steam for 5 minutes.

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