Butterflied BBQ Lamb

1.  Lamb - To butterfly the lamb, open out as much as you can
2.  Using a sharp knife, cut around bone and remove from meat
3.   Cut meat so it opens out flat
4.   Combine remaining ingredients, rub all over lamb. 
5.   Marinate overnight or at least 1 hour
6.   Oil & preheat your Ziegler & Brown grill to medium heat
7.  Cook the lamb on the grill for 30 mins turning once only
8.   Set aside on a plate and cover loosely with foil for 15 mins before cutting into slices
9.   Chargrilled salad – Oil your Ziggy grill & keep on medium heat
10.   Add the capsicum on the BBQ skin side down, until skin blackens and blisters
11.  Place into a sealed plastic bag or container, leave at room temperature until cool. This will help to steam off the skins
12.  Peel off blackened skins and cut each quarter into three pieces. 
13.   Brush remaining vegetables with oil and cook on the Ziggy until softened with light grill marks. Cut into bite size pieces
14.   Combine vegetables, parsley and olives in a large serving bowl or on a platter.
15.   Dressing - whisk mustard, garlic, sugar, oil  and vinegar together in a small bowl. Season with salt and pepper 
16.   Pour over salad and toss gently to combine, top with crumbled feta, then sprinkle over pomegranate seeds