Barbecue Chilli & Pineapple Butterflied Lamb

• 1.2kg butterflied lamb leg
• 1 tbsp Olive Oil
• 1 tbsp fish sauce
• 4 tbsp honey
• 1 Pineapple, ½ diced and ½ sliced in rounds
• 1 red chilli, chopped
• 1 lime
• Salt & pepper
• 190g (1 bag) Taylor Farms Chopped Salad Kit Kale with dressing
• 1 cup Coriander, chopped
• 250g (1 pouch) Steamed Brown Rice, to serve
• Extra coriander
• Extra lime

1. Place diced pineapple, olive oil, fish sauce, honey, chilli, lime zest and juice in a deep dish and mix to combine. Place butterflied lamb in and season with salt & black pepper.  Set aside for at least 30  minutes.
2. Heat a barbecue over medium-high heat. Drain lamb from marinade and cook lamb for 4-5 minutes each side or until charred. Reduce heat to medium-low and cook for a further 15-20 minutes, turning and glazing with remaining marinade, or until cooked to your liking. Remove from heat, set aside on a plate covered loosely with foil and rest for 10 minutes.
3. Barbecue the pineapple slices with a drizzle of oil for 2-3 minutes each side or until charred.
4. Place kale salad mix in a large bowl, add coriander and dressing. Season and toss to coat.
5. Slice lamb and serve with kale salad, pineapple, rice, extra chilli (optional), lime wedges and coriander sprigs.

TIPS

Lamb shoulder or lamb leg (bone-in) would also work well in this recipe. Any leftover lamb can be used in a pita or wrap with salad for a delicious lunch.