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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.