Classic Kiwi BBQ Lamb with Picklenaise Potato Salad

We’re keepin’ it classic with a Kiwi BBQ fave – tasty, tender lamb. Paired with tangy picklenaise potato salad, this is sure to please the whole fam.

Classic Kiwi BBQ Lamb with Picklenaise Potato Salad

Servings 4
Total Time 40 mins


Potato Salad

  • 800 g baby potatoes halved
  • ½ red onion finely diced
  • 4 eggs
  • ½ cup picklenaise (Culley's, store-bought, or ½ cup mayonnaise mixed with 2 Tbsp finely chopped pickles)


  • 1 baby cos lettuce leaves separated
  • 2 tomatoes cut into wedges
  • 1 drizzle olive oil
  • 1 tsp vinegar

Corn & Lamb

  • 2 corn cobs cut into rounds
  • 600 g lamb leg steaks
  • 1 tsp lemon pepper
  • 1 drizzle oil


  • Before you start, preheat BBQ to medium.
  • Prep potatoes and onion. Add potatoes to a large pot. Cover with hot tap water. Cook on high heat for 20-25 minutes with the lid on, until tender and cooked through. Drain well and return to pot. Refresh under cold water and drain again.
  • Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 4-6 minutes. Drain and cool under cold tap. Peel and chop egg. Toss cooked potatoes with egg, onion and picklenaise in a large bowl. Season to taste with salt and pepper.
  • Prep lettuce, tomato and corn. In a medium bowl, toss lettuce and tomato with olive oil and vinegar.
  • Pat lamb dry, toss with lemon pepper and oil and season with salt. Cook lamb on BBQ for 4-6 minutes each side, for medium (depending on thickness), or until cooked to your liking. Rest for a few minutes, before serving. Cook corn on BBQ for about 10 minutes, turning often, until tender.
  • Serve potato salad with lamb, corn and salad.

*This recipe is part of your Bargain Box BBQ range.

**Want to be a BBQ whizz? Check out our BBQ Tips to Spice Up Your Summer.

Meet the Chef

Ary ‘Adzuki’

Ary develops all of the recipes that go into our Bargain Boxes. One of his biggest passions is sharing food and teaching people how to cook, so now that he creates recipes weekly, he literally gets to teach thousands of people new and exciting things! His favourite produce in New Zealand broccoli – it’s crispy and vibrant and he even grows it at home! It’s one of the veggies he never tires of. His biggest food weakness (because we all have one!) is crispy fried chicken that speaks right to his soul when it’s done right – though he’s such a lover of sharing a good meal that he’d prefer to stay in and cook a family meal over going out to eat.

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