Pesto barbecued lamb with warm potato salad recipe

0:20 Prep | 0:55 Cook | 4 Servings | Easy

Turn your next barbecue into a feast to remember with this rolled pesto barbecued lamb.

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

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