Butterflied BBQ Lamb

Dan & Steph – Winners of My Kitchen Rules 2013 have come up with this cracker Lamb recipe on the Ziggy

Details


Serves 4

Ingredients
1 pomegranate, with seeds out

Lamb
1 x 1.5kg lamb leg roast
1 tbs fresh thyme leaves
2 cloves garlic crushed
1 tbs lemon rind finely grated
2 tsp ground cumin
1 tsp ground paprika
2 tbs olive oil
Lemon wedges to serve
Sprigs of fresh thyme to serve

Char grilled salad
1 red capsicum, cut into chunks
1 yellow capsicum, cut into chunks
200g sweet potato, peeled and cut into chunks
2 baby eggplants, sliced thinly, lengthways
2 zucchinis, sliced thinly, lengthways
1 red onion, cut into thin wedges
1 cup of parsley sprigs
½ cup of black-pitted olives
100g Danish feta, crumbled

Dressing
1 tsp of Dijon mustard
1 garlic clove, crushed
1 tsp of caster sugar
1 tbs of red wine vinegar
2 tablespoons olive oil
Salt and pepper

Method


Lamb

  1. 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

Chargrilled salad:

  1. Oil your Ziggy grill & keep on medium heat
  2. Add the capsicum on the BBQ skin side down, until skin blackens and blisters
  3. Place into a sealed plastic bag or container, leave at room temperature until cool. This will help to steam off the skins
  4. Peel off blackened skins and cut each quarter into three pieces.
  5. Brush remaining vegetables with oil and cook on the Ziggy until softened with light grill marks. Cut into bite size pieces
  6. Combine vegetables, parsley and olives in a large serving bowl or on a platter.

Dressing: 

  1. Whisk mustard, garlic, sugar, oil  and vinegar together in a small bowl. Season with salt and pepper
  2. Pour over salad and toss gently to combine, top with crumbled feta, then sprinkle over pomegranate seeds

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