STRESS-LESS SEASON

Dish up Christmas in a last-minute dash

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SPICE-RUBBED LAMB WITH ROMA TOMATO SALAD

SERVES 6 PREP 10 MINS COOK 25 MINS

• 1.5kg butterflied leg of lamb

• 2 cups roughly chopped fresh parsley leaves and stems

• 250g packet baby roma truss tomatoes, halved

• 130g tub roasted capsicum strips, drained

• 1/3 cup pine nuts, toasted

• 1/3 cup honey mustard dressing

• eggplant dip, toasted Turkish bread, lemon wedges, to serve

SPICE RUB

• 2 tbsp olive oil

• 2 tsp ground coriander

• 2 tsp ground cumin

• 2 tsp sweet smoked paprika

1 SPICE RUB Combine all ingredients in a large bowl. Add lamb and rub all over.

2 Cook lamb skin-side down on a heated, lightly oiled, barbecue grill plate over a medium heat for about 6 mins, or until browned. Turn over and cook for a further 4 mins. Reduce heat to low and close barbecue lid, or cover lamb loosely with foil. Cook for 15 mins, or until cooked to your liking. Rest, loosely covered with foil, for 15 mins.

3 To make salad, toss parsley, tomatoes, capsicum and pine nuts in a large bowl.

4 Arrange salad and sliced lamb on a serving plate. Drizzle over dressing. Serve with dip, bread and lemon wedges. 1 Thread prosciutto, salami, mortadella, tomatoes, bocconcini, artichokes, capsicum and olives alternately onto skewers.

ANTIPASTO WREATH

SERVES 8-12 MAKES 24 PREP 30 MINS

2 x 100g packets sliced prosciutto, halved

100g packet sliced spicy salami

8 slices mortadella, halved

300g punnet medley tomatoes, halved

2 x 180g tubs cherry bocconcini, drained