Warm barbecued lamb and rocket salad

Babiche Martens

Ingredients

600 g	Leg of lamb, boned (Main)
2	Garlic cloves
1 tsp	Coriander
1 tsp	Cumin
1 tsp	Paprika
1	Lemon, zest and juice (Main)
300 g	New potatoes, halved if large
1 tsp	Paprika
½ tsp	Cumin
2 Tbsp	Olive oil
½	Red onions, sliced
120 g	Rocket (Main)
100 g	Cherry tomatoes, halved (Main)

Dressing

1 Tbsp	Olive oil
2 Tbsp	White vinegar
½ tsp	Mustard, grainy
½ tsp	Sugar
1	Lemon, wedges, to squeeze

Directions

1. Place the lamb, garlic, spices and lemon zest and juice into a bowl.
2. Mix well and set aside for at least 2 hours or until ready to cook.
3. Preheat oven to 180C.
4. Into a baking dish place potatoes, paprika, cumin and oil.
5. Toss to combine. Roast for 15 to 20 minutes until lightly browned. Remove and set aside.
6. Heat a barbecue to a medium heat. Cook the lamb for 15-20 minutes each side or until cooked to your liking.
7. Depending on the thickness it may take a little longer. Rest the meat, covered, for 10 minutes.
8. In a large serving bowl or platter place the onion, rocket and tomatoes and top with potatoes and sliced warm lamb. Add the dressing, toss and serve immediately.