Barbecued lamb and vegetables
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
There's nothing more enticing than the aromas from a backyard barbecue cook-up, plus it's simple and delicious.
Ingredients
Garlic
4 clove(s), crushed
Fresh rosemary
2 tbs, plus extra sprigs to garnish
Olive oil
2 tbs
Lamb backstrap, raw
400 g, (buy 500g), fat trimmed
Zucchini
2 medium, thickly sliced
Red onion
1 small, cut into thin wedges
Red capsicum
1 medium, cut into 3cm pieces
Eggplant
4 small, finger, halved and quartered
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine garlic, chopped rosemary and oil in a small bowl. Place half of the rosemary mixture in a shallow dish. Add lamb and turn to coat.
2
Combine zucchini, onion, capsicum and eggplant in a large bowl. Add remaining rosemary mixture and toss to coat.
3
Heat an oil-sprayed chargrill or barbecue over medium-high heat. Chargrill lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 10 minutes before slicing thickly.
4
Meanwhile, chargrill vegetables, turning occasionally, for 8–10 minutes or until golden and tender. Transfer to a large serving bowl. Add sliced lamb and rosemary sprigs and toss to combine. Serve.
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