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Barbecued Australian lamb

By mariabjo (GoodFood Community)
  • Preparation and cooking time
    • Total time
    • Plus 2-3 hour refrigeration time
  • More effort
  • Serves 7
Delicious Australian lamb and pesto with healthy vegetables on the side


  • 1 Australian leg of lamb, boneless, butterflied, and trimmed
  • 1 cup red wine
  • ¼ cup extra virgin olive oil
  • 2 cloves of garlic, chopped
  • 2 teaspoons oregano, dry
  • 2 teaspoons basil, dry
  • freshly ground black pepper, to taste
  • 2 red peppers, halved
  • 1 eggplant, sliced
  • 1 zucchini, sliced
  • 1 pint portabella mushrooms
  • 24 asparagus spears

olive oil, for grilling

  • 1⁄3 cup dry roasted or blanched almonds
  • 1 cup Italian parsley, chopped
  • ½ cup basil, chopped
  • ¼ cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons soft goat or feta cheese


  • STEP 1
    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.
  • STEP 2
    Preheat 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 130-140°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.
  • STEP 3
    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.
  • STEP 4
    To 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.

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