date:Dec 02, 2013
Ingredients
Equipment
You'll need unwaxed kitchen string.
Ingredients
750g easy carve lamb forequarter roast (shoulder)
2 tablespoons basil pesto
70g piece chargrilled red capsicum, halved (see note 1)
1/3 cup extra virgin olive oil
600g chat potatoes, halved
1/3 cup frozen peas
1/3 bunch watercress, cut into small sprigs
1/4 cup fresh mint leaves
60g Danish feta, crumbled
2 tablespoons white balsamic vinegar
Method
1. Preheat barbecue on high with hood closed. Remove string from lamb