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Crying Lamb With Spring Vegetables

See video
 
Type of Dish: Main
Serves:
4 - 6
Prep Time:
20 min
Marinating Time:
Cooking Time:
60 min
Primary Ingredient:
Best Suited for: BBQ dinner party

Goes Well With

Ingredients

  • 1
    whole
    Leg Of Lamb
    small
  • 4
    clove(s)
    Garlic
    peeled, 2 finely sliced, 2 cut into matchsticks
  • 2
    sprig(s)
    Fresh Rosemary
  • 1
    whole
    Red Capsicum
    white membrane removed
  • 1
    whole
    Green Capsicum
    white membrane removed
  • 2
    whole
    Red Onion
    medium sized
  • 6
    whole
    Roma Tomatoes
    ripe
  • 1
    whole
    Eggplant(s)
    small
  • 4
    whole
    Zucchini
    medium sized (or 2 large)
  • 20
    whole
    Nicoise Olives
  • 20
    leaves
    Fresh Basil
    torn
  • 1
    cup(s)
    Fresh Flat-leaf Parsley
  • 4
    tbsp
    Extra Virgin Olive Oil
  • 6
    whole
    New Potatoes
    halved

Directions

  • 1 Make about eight 2 cm deep incisions in the top of the lamb leg, and force about four rosemary leaves and a garlic matchstick into each.
  • 2 Season well with sea salt and black pepper.
  • 3 Chop all vegetables into pieces around 3cm, and place with the remaining garlic, olives and two tablespoons of oil at the base of a large non stick roasting dish, ideally with a rack.
  • 4 Place the lamb on the rack and roast in a 200 degrees oven for about an hour.
  • 5 Remove from the oven and cover loosely with foil for about twenty minutes.
  • 6 Stir basil and parsley and remaining oil through vegetables while you carve the lamb.
  • 7 Spoon plenty of the vegetables and cooking juices onto warm plates, and serve lamb on top.

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