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 fresh parsley leaves and stems, roughly chopped

• 250g baby roma truss tomatoes, halved

• 130g roasted capsicum, cut into strips

• ⅓ cup pine nuts, toasted

• ⅓ 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 medium heat for 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. Loosely cover with foil and rest 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 the dressing. Serve with dip, bread and lemon wedges.

ANTIPASTO WREATH

SERVES 8-12 PREP 30 MINS

• 200g sliced prosciutto, halved

• 100g sliced spicy salami

• 8 slices mortadella cheese, halved

• 24 x 15cm wooden skewers

• 300g mixed tomatoes, halved

• 350g cherry bocconcini

• 280g marinated artichokes, drained

• 450g roasted capsicum, cut into 3cm pieces

• 230g pitted green olives