- Serves 6
Barbecued lamb shoulder with lentil salad
- Preheat the barbecue flat-plate or char-grill plate to hot. Lightly score the inside of the butterflied lamb leg. Combine 1 tbsp oil and herbs, rub over both sides of the lamb, and then season with salt and pepper.
- Place the lamb on the barbecue, reduce heat to moderately-hot. Cook the first side of the lamb for 15-20 minutes, turn once with tongs and cook for a further 15-20 minutes. Cover lamb loosely with foil and rest it for 10 minutes before slicing.
- While lamb is cooking, make the salad. Heat a large frying pan over a moderate heat, add 1 tbsp oil and heat. Add the onion, carrot and celery, cook stirring for 2-3 minutes or until vegetables have softened. Add the lentils and stir gently to warm through, remove pan from heat. Whisk together the mustard, vinegar and remaining oil.
- To serve, toss the spinach and the mustard dressing with the lentils, serve with the sliced lamb.