Barbecued Australian Lamb
Immerse yourself in a delightful culinary journey with this Australian-inspired grilled leg of lamb recipe, bursting with rich flavors and tantalizing aromas. Tender, boneless Australian lamb is marinated to perfection in a red wine-infused marinade, then expertly grilled to achieve a succulent and flavorful finish. Colorful grilled vegetables make a vibrant accompaniment, while a luscious almond pesto ties the dish together with its nutty, herbaceous notes. Gather your loved ones and savor every delicious bite of this sensational dish that is sure to impress your guests!
— Constant Cookbook
Ingredients
- AUSTRALIAN LAMB
- 1 Australian leg of lamb, boneless, butterflied, and trimmed
- MARINADE
- 1 cup red wine
- ÃÂÃÂÃÂü cup extra virgin olive oil
- 2 cloves of garlic, chopped
- 2 teaspoons oregano, dry
- 2 teaspoons basil, dry
- freshly ground black pepper, to taste
- GRILLED VEGETABLES
- 2 red peppers, halved
- 1 eggplant, sliced
- 1 zucchini, sliced
- 1 pint portabella mushrooms
- 24 asparagus spears
- olive oil, for grilling
- ALMOND PESTO
- 1ÃÂâÃÂÃÂÃÂÄ3 cup dry roasted or blanched almonds
- 1 cup Italian parsley, chopped
- ÃÂÃÂÃÂý cup basil, chopped
- ÃÂÃÂÃÂü cup extra virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons soft goat or feta cheese
Instructions
- 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. Discard marinade.
- Preheat a hooded barbecue to medium heat. Cook lamb with hood closed turning it once or twice, about 10-15 minutes each side or until it reaches an internal temperature of 130-140ÃÂÃÂÃÂðF in the thickest part. Remove from the grill and transfer to a plate. Cover loosely with foil and allow to rest for 10 minutes before slicing.
- 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.
- To make the pesto, place the almonds, parsley, basil, oil and juice in a food processor and process to a coarse paste. Add the cheese and process just to combine.
Yield
Serves 7
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