bbq butterflied lamb leg tomato salad

bbq butterflied lamb leg tomato salad

Ready in 50 minutes • Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, January 27, 2019.
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Ingredients

Lamb

  • 1 pack butterflied lamb leg
  • 1 pack lamb spices

Potatoes

  • 800g potatoes
  • 2 Tbsp butter

Tomato Salad

  • 1 pack vine tomatoes
  • 1 block Parmesan cheese
  • 200g green beans
  • 1 pack balsamic glaze
  • 1 bunch picked basil

Steps

  1. Cook lamb Preheat BBQ hot plate or grill to medium. Pat lamb dry and rub with lamb spices and a drizzle of oil. Season. Cook lamb on BBQ grill for 20-25 minutes for medium (depending on thickness), or until cooked to your liking. Turn every 5 minutes to ensure even cooking. Rest, covered.
  2. Cook potatoes Cut potatoes into halves and quarters until roughly the same size and cook in a pot of salted water, with the lid on, for about 25 minutes, until tender. Drain well, return to pot and toss with butter. Season.
  3. Make salad Slice tomatoes 1cm and place on a platter. Shave Parmesan cheese and set aside. Cook beans on BBQ hot plate for about 3 minutes, until charred and tender. Add to platter with tomatoes, top with Parmesan cheese, drizzle over balsamic glaze and garnish with basil.
  4. To finish Slice lamb thickly against the grain.

Nutritional Information

Energy 2371 kj
567 kcal
Protein 40.0g
Carbohydrate 29.6g
Fat 31.8g