Barbecued lamb & vegetables

Combine 1 garlic clove (crushed), 1/2 tbs finely chopped fresh rosemary and 1 tsp of olive oil. Toss 150g lean lamb back strap with half the rosemary mixture. Toss 1/2 medium zucchini (thickly sliced), 1/4 red onion (thickly sliced), and 1/4 red capsicum (thickly sliced) with remaining rosemary mixture. Preheat a chargrill lightly sprayed with oil. Cook lamb and vegetables to your liking. Slice lamb and toss with vegetables and extra rosemary sprigs. Serve with 2 (80g) roasted baby (chat) potatoes.