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Herbed Butterflied Lamb Leg with Tomato Salad & Baby Potatoes

Servings 4
Total Time 45 mins



  • 600 g herbed butterflied lamb leg
  • 1 drizzle oil


  • 800 g baby potatoes cut in half
  • 2 Tbsp butter


  • 8 vine tomatoes cut in half
  • 2 capsicums cut into 1cm rounds
  • 100 g feta cheese crumbled
  • 1 Tbsp balsamic vinegar
  • 1 drizzle oil


  • Before you start, preheat BBQ hot plate or grill to medium. Preheat oven to 220°C (or 200°C fan bake).
  • Pat lamb dry, rub with oil and season with salt and pepper. Cook on BBQ grill for 20-25 minutes for medium (depending on thickness), or until cooked to your liking. Turn every 5 minutes to ensure even cooking. Rest, covered. Alternatively, heat oil in a large fry-pan on medium-high heat and cook lamb, fat side down for 3 minutes. Flip and cook a further 2 minutes, then transfer to a lined oven tray and cook for 10-14 minutes for medium, or until cooked to your liking.
  • Prep potatoes and add 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, return to pot along with butter and season with salt and pepper.
  • Prep tomatoes and capsicum and place on a platter. Crumble over feta and drizzle with balsamic vinegar and olive oil. Season with salt and pepper.
  • To finish, slice lamb thickly against the grain.
  • Serve lamb with potatoes and salad.