Butterflied lamb with zesty cauli steaks
A joint of lamb on the barbecue is a real treat. Butterflied lamb is an easy way to do it. Butterflying refers to the shape of the meat when the leg bone has been taken out and the meat opened up.
Cauliflower is in season around Easter. I'm not a massive fan of soggy cauli, so here I've cut into steaks, marinated it in paprika and lime and griddled it for a lovely smokey flavour with a hint of zestiness.
I've chosen a tomato and feta salad, but you can experiment with whatever is in season.
Recipe by ALI RAY