PREP TIME: 10 mins + marinade time
COOK TIME: 40 mins
SERVES: 6
Ingredients

1.2kg Pure South Butterflied Lamb Leg
1 tbsp extra virgin olive oil
1 tbsp fish sauce
4 tbsp honey
1 pineapple, ½ diced and ½ sliced in rounds
1 red chilli, chopped
1 lime
Salt & pepper

190g kale salad with dressing
1/3 cup coriander, chopped

250g steamed brown rice, to serve
Extra coriander
Extra lime

Try this juicy butterflied lamb barbecue cooked in a honey, pineapple and chilli marinade.  A butterflied leg of lamb is prepared from a boneless leg, by opening the leg and cutting to create a butterfly shape. The increased surface area of this cut makes the meat quicker to cook. Perfect for the barbecue or grill. Method
  1. Place diced pineapple, olive oil, fish sauce, honey, chilli, lime zest and juice in a deep dish and mix to combine. Place butterflied lamb in and season with salt & black pepper. Set aside for at least 30 minutes.
  2. Heat a barbecue over medium-high heat. Drain lamb from marinade and cook lamb for 4-5 minutes each side or until charred. Reduce heat to medium-low and cook for a further 15-20 minutes, turning and glazing with remaining marinade, or until cooked to your liking. Remove from heat, set aside on a plate covered loosely with foil and rest for 10 minutes.
  3. Barbecue the pineapple slices with a drizzle of oil for 2-3 minutes each side or until charred.
  4. Place kale salad mix in a large bowl, add coriander and dressing. Season and toss to coat.
  5. Slice lamb and serve with kale salad, pineapple, rice, extra chilli (optional), lime wedges and coriander sprigs.
    Tip: Lamb shoulder or lamb leg (bone-in) would also work well in this recipe. Any leftover lamb can be used in a pita or wrap with salad for a delicious lunch.