BBQ lamb with pea Salad and mint sauce

1.2kg Lamb Butterflied Leg
• 700g perla potatoes halved
• 1 1/2 cups (180g) frozen peas
• 150g sugar snap peas
• 150g snow peas, trimmed
• Mint sauce
• 1 bunch mint, leaves picked
• 2 tsp finely grated lemon rind
• 2 tbsp lemon juice
• 1 garlic clove, crushed
• 1 tbsp caster sugar
• 2 tbsp olive oil
• 1 tbsp warm water
Preheat a covered barbecue grill on medium, I love my BBQ Liner no mess and easy clean. Cook lamb in covered barbecue for 12 mins each side or until cooked to your liking. Transfer to a plate. Cover with If you care Aluminium foil. Set aside for 5 mins to rest. Thickly slice.
Meanwhile, cook potato in a large saucepan of boiling water for 10 mins. Add peas, sugar snap peas and snow peas. Cook for 2-3 mins or until peas are bright green and tender. Drain.
To make the mint sauce, process mint, lemon rind, lemon juice, garlic and sugar in a food processor until finely chopped. With the motor running, gradually add the oil and warm water until almost smooth. Season. Place potato mixture and lamb on a large serving platter, The Franco range is perfect for this, and drizzle with mint sauce.