Barbecued Australian Lamb
- Ready In:
- 2hrs 30mins
- Ingredients:
- 19
- Yields:
-
1 leg of lamb
ingredients
- 1 australian leg of lamb, boneless, butterflied, and trimmed
-
MARINADE
- 1 cup red wine
- 1⁄4 cup extra virgin olive oil
- 2 garlic cloves, chopped
- 2 teaspoons oregano, dry
- 2 teaspoons basil, dry
- fresh ground black pepper, to taste
-
GRILLED VEGETABLES
- 2 red peppers, halved
- 1 eggplant, sliced
- 1 zucchini, sliced
- 1 pint portobella mushroom
- 24 asparagus spears
- olive oil, for grilling
-
ALMOND PESTO
- 3 cups almonds (dry roasted or blanched)
- 1 cup Italian parsley, chopped
- 1⁄2 cup basil, chopped
- 1⁄4 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons soft fresh goat cheese or 2 tablespoons feta cheese
directions
- Place lamb in a shallow ceramic or glass casserole dish. Combine the marinade ingredients and pour over the lamb. Cover and refrigerate for 2-3 hours or overnight, turning lamb over once or twice during that time.
- Discard marinade.
- Preheat a hooded barbecue to medium heat and cook lamb with hood closed turning it once or twice, about 10-15 minutes each side or until it reaches an internal temperature of 130-140°F in the thickest part.
- Remove from the grill and transfer to a plate. Cover loosely with foil and allow to rest for 10 minutes before slicing.
- While the lamb is resting, brush the vegetables with oil and grill until lightly browned and tender. Arrange on a large platter with the sliced lamb and pesto.
-
PESTO:
- Place the almonds, parsley, basil, oil and juice in a food processor and process to a coarse paste.
- Add the cheese and process just to combine.
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