TIME TO sizzle

FIRE UP THE BARBIE FOR AN OUTDOOR COOK-UP

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Butterflied Lamb with Sicilian Salad

SERVES 4-6

PREP & COOK 45 MINS

■ 1.5kg butterflied leg of lamb

■ 2 tsp dried Italian herb blend

■ 1/4 cup olive oil

SICILIAN SALAD

■ 3 medium oranges

■ 1 tbsp Dijon mustard

■ 1 tsp honey

■ 1 fennel bulb, trimmed, finely sliced (see Tip)

■ 100g baby rocket leaves

■ ½ red onion, thinly sliced

■ 1/2 cup pitted Sicilian olives, halved

1 Trim excess fat off lamb, leaving skin on. Rub herb blend and 1 tbsp of the oil all over lamb.

2 Heat a barbecue grill plate over a medium heat. Add lamb, skin-side down. Close lid or cover lamb loosely with foil. Cook for 8-10 mins, or until browned. Turn and cook for a further 5 mins. Reduce heat to medium-low. Cook for a further 15 mins, or until cooked to your liking. Remove. Rest loosely covered with foil for 15 mins.

SICILIAN SALAD

3 Cut one orange in half and squeeze out juice; you will need 2 tbsp. To make dressing, whisk juice with remaining oil, mustard and honey in a small jug. Season with salt and pepper. Cut and remove rind and pith from remaining oranges, then slice thinly.

4 Just before serving, combine orange slices, fennel, rocket, onion and olives in a large bowl. Add dressing. Toss gently. Thickly slice lamb. Serve with salad.

Harissa Eggplant and Haloumi with Tahini Dressing

SERVES 4-6

PREP & COOK 30 MINS

■ 2 small-medium eggplants (350g each), cut into 112cm-thick rounds