Barbecued lamb and vegetables
4 clove(s), crushed
2 tbs, plus extra sprigs to garnish
Lamb backstrap, raw
400 g, (buy 500g), fat trimmed
2 medium, thickly sliced
1 small, cut into thin wedges
1 medium, cut into 3cm pieces
4 small, finger, halved and quartered
1 x 3 second spray(s)
- 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.
- Combine zucchini, onion, capsicum and eggplant in a large bowl. Add remaining rosemary mixture and toss to coat.
- 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.
- 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.