Try this juicy butterflied lamb barbeque cooked in a honey, pineapple and chilli marinade. A butterflied leg of lamb is prepared from a boneless leg, by opening the leg and cutting to create a butterfly shape. The increased surface area of this cut makes the meat quicker to cook. Perfect for the barbeque or grill.

Ingredients

1 ⅕ kgs	Pure South Butterflied Lamb Leg (Main)
1 Tbsp	Olivado Extra Virgin Olive Oil
1 Tbsp	Fish sauce
4 Tbsp	Honey
1 whole	Dole Tropical Gold Pineapple, ½ diced and ½ sliced in rounds (Main)
1	Chopped red chilli (Main)
1	Lime, + extra to serve
1 pinch	Salt and pepper
1 bag	Taylor Farm's Kale Chopped Salad Kit
⅓ cup	Superb Herb coriander, chopped + extra to serve
250 g	Cooked brown rice

Directions

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.

Tip: 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.