MLA BBQ Butterflied Aussie Lamb with Chili Vegetable Salad
- Prep time 5Min
- Cook time 1Hr
- Technique Grill
- Meat Lamb
- Cut Leg
- Serves 1
Get ready to fire up the grill! Our BBQ butterflied Aussie lamb with chili vegetable salad is the perfect choice for a casual and tasty meal. Packed with flavor, and sure to satisfy any appetite.
Ingredients
For the marinade:
- 1 crushed garlic clove
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 2 tbsp mirin
For the lamb:
- 1 butterflied trimmed Aussie leg of lamb
For the chili vegetable salad:
- 1 deseeded, finely chopped long red chili
- 1 tbsp olive oil
- 9 oz. kabocha squash, peeled and cut into 4cm pieces
- 9 oz. baby potatoes, quartered
- 1/2 head cauliflower, cut into florets
- 1 small head broccoli, cut into florets
- 1/2 tsp chili flakes
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 small bunch spinach, trimmed and roughly torn
- 1/4 cup toasted, roughly chopped hazelnuts
Method
For the Aussie lamb:
-
Preheat a lightly oiled barbecue or chargrill pan over medium high heat.
-
Combine garlic, soy, sesame oil and mirin in a small bowl.
-
Rub marinade over lamb and season.
-
Cook lamb for 12 to 15 minutes on each side, brushing with marinade, or until cooked to your liking.
-
Set aside to rest for 10 minutes and thinly slice.
For the chili vegetable salad:
-
Preheat oven to 400°F / 200°C (180° fan-forced).
-
In a large roasting pan lined with baking paper, place the pumpkin, potatoes, cauliflower and broccoli.
-
Drizzle with the olive oil, and sprinkle with the spices.
-
Season and toss to coat.
-
Roast vegetables for 30 to 35 minutes, turning once, or until golden and tender.
-
Add spinach to the pan, toss and sprinkle with hazelnuts.
To plate:
-
Serve lamb with roasted vegetables.
