Barbecued Australian lamb
- Preparation and cooking time
- Total time
- Plus 2-3 hour refrigeration time
- More effort
- Serves 7
Ingredients
- AUSTRALIAN LAMB
- 1 Australian leg of lamb, boneless, butterflied, and trimmed
- MARINADE
- 1 cup red wine
- ÃÂÃÂÃÂü cup extra virgin olive oil
- 2 cloves of garlic, chopped
- 2 teaspoons oregano, dry
- 2 teaspoons basil, dry
- freshly ground black pepper, to taste
- GRILLED VEGETABLES
- 2 red peppers, halved
- 1 eggplant, sliced
- 1 zucchini, sliced
- 1 pint portabella mushrooms
- 24 asparagus spears
olive oil, for grilling
- ALMOND PESTO
- 1ÃÂâÃÂÃÂÃÂÃÂ3 cup dry roasted or blanched almonds
- 1 cup Italian parsley, chopped
- ÃÂÃÂÃÂý cup basil, chopped
- ÃÂÃÂÃÂü cup extra virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons soft goat or feta cheese
Method
- STEP 1Place 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.
- STEP 2Preheat a hooded barbecue to medium heat. Cook lamb with hood closed turning it once or twice, about 10-15 minutes each side or until it reaches an internal temperature of 130-140ÃÂÃÂÃÂðF 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.
- STEP 3While 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.
- STEP 4To make the 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.
