Ingredients

• 1kg butterflied leg of lamb
• 1/2 cup (125ml) dry white wine
• 2 garlic cloves, crushed
• 1/4 cup finely chopped mint
• 2 tablespoons coarsely chopped rosemary
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 6 desiree potatoes, thickly sliced
• 2 bunches asparagus, trimmed

Mint and green onion dressing

• 1/4 cup (60ml) malt vinegar
• 1/4 cup (60ml) extra virgin olive oil
• 2 tablespoons brown sugar
• 1/4 cup coarsely chopped mint
• 2 green onions, thinly sliced
• 1 tablespoon drained green peppercorns, coarsely chopped

Method

• Step 1 Place the lamb in a large, shallow glass or ceramic dish. Combine the wine, garlic, mint, rosemary, sugar and half the oil in a jug and pour over the lamb. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to marinate.

• Step 2 Preheat a barbecue or char-grill on high. Drain the lamb from the marinade. Cook on the barbecue for 5 minutes each side. Reduce heat to medium-low and cook, covered, for 10 minutes for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 15 minutes to rest.
• Step 3 Meanwhile, brush the potato slices and asparagus with remaining oil. Season with salt and pepper. Cook the potato on the barbecue for 2 minutes each side or until tender. Transfer to the plate. Add the asparagus to the barbecue and cook for 2 minutes or until tender crisp.
• Step 4 To make the mint and green onion dressing, combine the malt vinegar, olive oil, sugar, mint, green onion and peppercorns in a screw-top jar and shake until well combined.
• Step 5 Thickly slice the lamb and place on a serving platter with potato and asparagus. Drizzle with mint and green onion dressing. Serve immediately.