Step 1

Make the marinade for the lamb by combining the olive oil, spices, salt and crushed garlic together in a small bowl. Rub all over the lamb and place in a container for 1 hour or overnight.

Step 2

Remove the lamb from the fridge about an hour before cooking if possible.

Step 3

Once ready to cook, preheat the BBQ grill and hot plate on high and prepare the vegetables and dressing.

Step 4

Place the lamb, fat side down onto the grill and sear well. Turn the heat down to medium and close the lid.

Step 5

Turn after about 10 minutes and close the lid again for another 5 minutes. Check the meat and turn if you think it needs more time on the fatty side. Depending on the thickness of the lamb and the way you like it cooked it should take about 20-25 minutes all up to cook. You can use a meat thermometer to ensure it is cooked to your liking. I personally cook to medium (82°C/180°F internal temperature)

Step 6

Once the lamb has cooked, set aside on a chopping board to rest for 10-15 minutes while you BBQ the veggies.

Step 7

Heat the hotplate to medium and toss the broccoli, capsicum and beans in the olive oil. Allow them to cool a little and toss in the dressing, with the mint.

Step 8

Mix all of the ingredients for the yoghurt sauce together in a serving bowl.

Step 9

Serve the lamb and salad with the yoghurt sauce.

Step 10

Re-heat the lamb covered, in a low oven until just hot.

Step 11

Make the salad ahead but don’t dress until right before serving.

Step 12

Store in an airtight container in the fridge or freezer.