Herb-loaded BBQ Lamb with Char-grilled Vegetables

Ingredients

2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 tsp fennel seeds
1/4 cup (60mL) olive oil
1 kg lamb butterflied leg rosemary & garlic
300 g Kent pumpkin, seeded, thinly sliced
1 zucchini, thickly sliced diagonally
1 red capsicum, seeded, quartered
1 yellow capsicum, seeded, quartered
1 baby fennel, cut into wedges
1 red onion, cut into wedges
1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
100 g sugar snap peas
4 red radishes, thinly sliced
120 g packet baby rocket

Chimichurri:

1/2 cup mint leaves
1/2 cup flat-leaf parsley leaves
1/4 cup coriander leaves
1/4 cup oregano leaves
1/3 cup (80ml) extra virgin olive oil
1 Tbs red wine vinegar
2 tsp Dijon mustard

Method

Combine paprika, cumin, coriander, oregano, fennel seeds and 2 tablespoons of the oil in a large bowl. Add the lamb and turn to coat. Set aside for 30 minutes to develop the flavours.

Meanwhile, heat a covered barbeque on medium-high. (Alternatively, preheat oven to 180 C) Place pumpkin, zucchini, combined capsicum, fennel, onion, asparagus and peas in a large bowl. Drizzle with remaining oil. Toss to coat. Season. Cook vegetables on grill, in batches, for 1-2 minutes each side or until just tender. Set aside to cool slightly.

Cook lamb on grill for 5 minutes each side or until golden brown. Reduce heat to medium. Cook in covered barbeque or oven for 15 minutes for medium or until cooked to your liking. Set aside, covered, for 10 minutes to rest.

While the lamb is resting, to make the chimichurri, place the mint, parsley, coriander, oregano, oil, vinegar and mustard in a food processor and process until smooth. Season.

Transfer the lamb to a serving board. Thickly slice. Arrange the char-grilled vegetables on the board with radish and rocket. Drizzle with chimichurri to serve.

Credits: Coles

Photo Credits: Coles