Sticky marinated butterflied leg of lamb with smashed peas and feta and twice cooked new potatoes with coriander and lemon

The sides go so well with this lamb and are also great on their own or as part of a Summer feast.

The marinade for this lamb is so delicious, it’s sticky and char-grills up so nicely and goes very well with the smashed peas and the twice cooked potatoes with coriander and lemon. You could use this marinade on lamb rumps, cutlets, or lamb leg steaks. It would also be so good in a wrap and would probably also work well on chicken or pork (though I haven’t tried that yet!)

Marinade the lamb in advance and bring it to room temperature before cooking on the BBQ.

Serves 4-6

800g lamb leg butterflied
2 T olive oil
2 T pomegranate molasses
1 T honey
3 cloves garlic, finely grated
2 tsp cumin seeds
2 T chopped coriander stems
zest of a small lemon

Mix all the ingredients with the lamb and marinade for at least 4 hours or overnight.

Bring to room temp before cooking. Preheat BBQ to a medium heat.

Season well with salt on each side.

Cook on the BBQ for about 6-7 minutes on each side. You want the lamb to get some lovely caramelised and charred bits on it. I brought it to an internal temp of about 50-53 as I like my lamb more on the medium side. After this time if it’s still not cooked to your liking , keep flipping it every minute until it’s done.

Remove from the BBQ and rest well covered with a little foil. It will be fine for a good 20 minutes. It’s better to rest it than it be piping hot and tough!

Slice thinly and serve with the peas, lemon wedges and herbs with the potatoes along side.

Smashed peas and feta

Serves 4-6

1 small onion, finely chopped
1 clove garlic, crushed
1 T olive oil
2 cups baby peas (or edamame or broad bean centres)
zest of a small lemon and juice to taste
50g feta, crumbled
2-4 T chopped herbs – I used mint and parsley

Heat the oil in a small pan and add the onion and garlic and cook without colour until soft and tender. Cool!

I used frozen baby peas which just require thawing or running under a warm tap. If you use fresh peas you will need to blanch them first.

Put the peas into a bowl and add the onion mix and mash so there is still good texture. Season and add the herbs. Squeeze in the lemon. Fold in the crumbled feta. Serve.

Twice cooked new potatoes with coriander and lemon

Another good recipe for prepping in advance. Pre-boil the potatoes and coat then in the olive oil, spices and garlic and then bung them in a hot oven the next day. Lots of coriander and lemon juice freshen them up and you can also add some toasted pumpkin seeds for extra texture of you fancy.

Serves 4-6

1kg new potatoes – I used rockets or baby agrias are also great, any new potato will do
2 T olive oil
1/2 tsp smoked paprika
2-4 cloves garlic, crushed

1/4 to 1/2 a cup of chopped coriander
1 lemon, juiced

Optional – 1 T of harissa is also very nice mixed through before adding the herbs and lemon

Clean the potatoes and cover them with cold water in a medium pot. Bring to the simmer and cook until just cooked or a knife just slides in. Drain and cool.

Smash the potatoes a bit so you get some nice crispy bits. Mix together the olive oil, paprika and garlic and toss through the potatoes and season well. You can put them in the fridge now until you’re ready to cook them.

Put on a oven tray and roast for about 40 minutes at 200 degrees until crispy. Give them a toss about 20 minutes. Cool slightly before squeezing over the juice of a lemon and tossing though the coriander. Serve.