INGREADIENT

• 1 1/2 kg lamb leg butterflied
• 1/4 cup olive oil
• 2 red onions thinly sliced
• 1/4 cup currants
• 1 bunch kale trimmed washed finely sliced
• 2 carrots grated medium peeled
• 2 tbs lemon juice

Yoghurt sauce

• 2 garlic cloves crushed
• 1 cup Greek-style yoghurt
• 2 tbs mint finely chopped
• 1 bunch mint *to serve
• 1 pinch sea salt flakes *to taste

Direction

1. Lamb: Preheat barbecue to medium and cook the butterflied lamb leg, covered, for 25 minutes, turning halfway. Transfer to a clean plate, season, loosely cover with foil and rest for 10 minutes. Thinly slice lamb.
2. Salad: Meanwhile, heat oil in a large non-stick frypan, over medium heat. Add onions and currants, season and cook for 10-12 minutes or until onions have softened and caramalised. Cook for a further minute, then remove to serving bowl and toss with carrots and kale. Serve with sliced lamb, yoghurt sauce and mint springs.
3. Yoghurt sauce: Combine all ingredients in a small bowl with half a teaspoon of sea salt flakes. Stir to combine, adding enough warm water to give it a thick creamy consistency.