Rosemary & Garlic Lamb with salad

Ingredients:

1 kilo Lamb butterflied Leg with rosemary and garlic marinade

350 grams mixed tomatoes, sliced

2 roma tomatoes, cut into wedges

1/2 cup pitted Sicilian olives, halved

1/2 red onlion, thinly sliced

1/2 cup flat leaf parsley leaves

60 grams baby rocket leaves

1 tbs coles seed mix, toasted

2 tbs lemon juice

2 tbs extra virgin olive oil

1 garlic clove, crushed

Direction:

1. preheat a covered barbecue on medium. Spray lamb with olive oil spray. Cook on grill for 5 mins each side. Transfer to a roasting pan. Roast in covered barbecue for 20mins for medium until cooked to your liking. Cover with foil. Set aside for 10 mins to rest.

2. Meanwhile place the combined tomato, olive, onion, parsley, rocket and seed mix in a bowl. Whisk the lemon juice, oil and garlic in a jug. Pour over the tomato mixture and toss to combine. Season

3. Thinly sliced the lamb and serve with the salad