Mint chutney, barbecued lamb & potato salad

• leg of lamb↗1 small

  about 1.5kg, butterflied (ask your butcher to do this for you)

• mint↗1 large pack

  (about 100g), leaves picked

• coriander1 small pack
• garlic cloves↗3
• ginger↗1 finger-sized piece of
• green chillies↗2

  deseeded if you like

• cumin seeds↗2 tsp tsp

  toasted

• lemon↗1

  juiced

• new potatoes↗800g g

  halved

• peas↗100g g

  frozen or fresh and podded

• spring onions↗2

  sliced

• Greek yogurt↗200g g

Step-by-step instructions

1. 1

   First, make the chutney. Put all the ingredients with a good pinch of salt and a small splash of water in a minichopper or food processor and blitz to a chunky paste. Will keep in the fridge for two days.

2. 2

   Use one-third of the chutney to marinate the lamb for at least a couple of hours, or up to 24 hrs before. To make the potato salad, boil the potatoes until just cooked, around 12-15 mins. When they’ve got about a minute left, add the peas. Drain and leave to cool. Toss the spring onions through the potatoes and peas, then dress with one-third of the chutney and the yogurt. Can be made a day ahead and chilled in the fridge. Take out 1 hr before serving.

3. 3

   To cook the lamb, heat the barbecue until the coals are ashen. Grill the lamb, flesh-side down, for about 25 mins, then flip it over and cook on the fat side for about 15 mins until charred and sizzling. When the lamb is cooked to your liking, leave it to rest on a warm platter to catch the juices. To serve, carve the lamb into thick slices, again catching the juices. In a bowl, mix the cooking juices with the remaining chutney, and serve alongside the lamb.