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lamb

Barbecued butterflied lamb leg with roasted vegetables and tahini dressing


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Serves

8

Prep Time

20

Cook Time

40

Ingredients

1.5kg Butterflied lamb leg, trimmed of excess fat
Juice of 1 lemon
2 tbsp Extra virgin olive oil
800g Kent pumpkin, peeled and cut into 2cm thick wedges
2 Red capsicums, seeded and cut into 4 cm pieces
2 Zucchini, cut on diagonal in 4 cm pieces
Tahini dressing
2 tbsp Tahini paste
1 tbsp Lemon juice
1-2 tbsp Water
Dukkah, to serve

Method

1 Preheat oven to 220°C for the vegetables. Place lamb on a baking tray and squeeze over the juice of half a lemon. Drizzle with 1 tablespoon of oil and season with salt and pepper. Cover loosely with foil and leave at room temperature for 30 minutes.
2 Place pumpkin, capsicum and zucchini on two baking trays, drizzle with 1 tablespoon of oil and season with salt and pepper and toss to coat. Roast for 35-40 minutes until vegetables are golden and cooked through.
3 Preheat a barbecue to 220°C and cook lamb over an indirect heat for 15 minutes, serving side down. Turn the lamb over and cook for another 10 minutes for medium, or until a thermometer reads 60-65°C. Cover loosely with foil and rest for 15 minutes.
4 To make tahini dressing, whisk the tahini paste, lemon juice and water in a small bowl until the consistency of thickened cream. Season with salt and pepper to taste. Carve the lamb against the grain and serve with roasted vegetables, tahini dressing and a sprinkling of dukkah.
5 Switch to make: BARBECUED TANDOORI LAMB: Marinate the lamb in 1 cup of yoghurt and 3-4 tablespoons of tandoori paste and place in the fridge overnight. Cook following the instructions in Step 3.

Tips

1 Make sure the lamb is an even thickness so that it cooks evenly. You can do this yourself or ask your butcher to prepare it for you.
2 You'll find tahini paste in most supermarkets, generally in the health food section.
3 If you can’t find butterflied lamb leg, try a butterflied shoulder, rump roast or leg steaks.