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Win an Everdure BBQ for summer

Australia is in love with Asian food. And of course we’re in love with BBQing. So with the help of our chums at Chang’s we’re putting the two together.

Win an Everdure BBQ for summer

Crying Lamb With Spring Vegetables

See video
 
Type of Dish: Main
Serves:
4 - 6
Prep Time:
20 min
Marinating Time:
Cooking Time:
60 min
Primary Ingredient:
Lamb
Best Suited for: BBQ dinner party

Goes Well With

Ingredients

  • 1
    whole
    Leg Of Lamb
    small
  • 4
    clove(s)
    Garlic
    peeled, 2 finely sliced, 2 cut into matchsticks
  • 2
    sprig(s)
    Fresh Rosemary
  • 1
    whole
    Red Capsicum
    white membrane removed
  • 1
    whole
    Green Capsicum
    white membrane removed
  • 2
    whole
    Red Onion
    medium sized
  • 6
    whole
    Roma Tomatoes
    ripe
  • 1
    whole
    Eggplant(s)
    small
  • 4
    whole
    Zucchini
    medium sized (or 2 large)
  • 20
    whole
    Nicoise Olives
  • 20
    leaves
    Fresh Basil
    torn
  • 1
    cup(s)
    Fresh Flat-leaf Parsley
  • 4
    tbsp
    Extra Virgin Olive Oil
  • 6
    whole
    New Potatoes
    halved
Print Shopping List

Directions

  • 1 Make about eight 2 cm deep incisions in the top of the lamb leg, and force about four rosemary leaves and a garlic matchstick into each.
  • 2 Season well with sea salt and black pepper.
  • 3 Chop all vegetables into pieces around 3cm, and place with the remaining garlic, olives and two tablespoons of oil at the base of a large non stick roasting dish, ideally with a rack.
  • 4 Place the lamb on the rack and roast in a 200 degrees oven for about an hour.
  • 5 Remove from the oven and cover loosely with foil for about twenty minutes.
  • 6 Stir basil and parsley and remaining oil through vegetables while you carve the lamb.
  • 7 Spoon plenty of the vegetables and cooking juices onto warm plates, and serve lamb on top.

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