Last-minute CHRISTMAS

DON'T STRESS - THERE'S STILL TIME FOR A FESTIVE FEAST

- Jane Ash

Spice-Rubbed Lamb with Roma Tomato Salad

SERVES 6 PREP & COOK 25 MINS

1 To make the spice rub, combine all the ingredients in a large bowl. Add lamb and rub all over.

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

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.

TIP To toast the Turkish bread, cut into 2cm-thick slices. Cook on oiled grill plate over a high heat for one minute on each side or until lightly charred.