Barbecued Australian Lamb |
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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Delicious Australian lamb with almond pesto and vegetables. Prep time is marinading. Ingredients:
1 australian leg of lamb, boneless, butterflied, and trimmed |
1 cup red wine |
1/4 cup extra virgin olive oil |
2 garlic cloves, chopped |
2 teaspoons oregano, dry |
2 teaspoons basil, dry |
fresh ground black pepper, to taste |
2 red peppers, halved |
1 eggplant, sliced |
1 zucchini, sliced |
1 pint portobella mushroom |
24 asparagus spears |
olive oil, for grilling |
3 cups almonds (dry roasted or blanched) |
1 cup italian parsley, chopped |
1/2 cup basil, chopped |
1/4 cup extra virgin olive oil |
1 tablespoon lemon juice |
2 tablespoons soft fresh goat cheese or 2 tablespoons feta cheese |
Directions:
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.
2. Discard marinade.
3. Preheat a hooded barbecue to medium heat and 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.
4. Remove from the grill and transfer to a plate. Cover loosely with foil and allow to rest for 10 minutes before slicing.
5. 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.
6. PESTO:.
7. Place the almonds, parsley, basil, oil and juice in a food processor and process to a coarse paste.
8. Add the cheese and process just to combine.
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