BBQ Butterflied Aussie Lamb with Chili Vegetable Salad
Soy, sesame and mirin combine in a flavorful marinade for grilled butterflied leg of lamb. The spiced roasted vegetable salad is a creative way to enjoy fall vegetables and pairs perfectly with the lamb.
| Serving Size | 6 |
|---|---|
| Cook Time | 1 hr. |
Ingredients
- 1 butterflied leg of lamb, trimmed
- Marinade
- 1 crushed garlic clove
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons mirin
- Chili Vegetable Salad
- 1 deseeded finely chopped long red chili
- 1 tablespoon olive oil
- 1 cup peeled kabocha squash, cut into 1/2” pieces
- 1 cup baby potatoes, quartered
- 1/2 head cauliflower, cut into florets
- 1 small head broccoli, cut into florets
- 1/2 teaspoon chili flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 small bunch torn spinach, trimmed roughly
- 1/4 cup toasted hazelnuts, roughly chopped
Preparation
- Preheat a lightly oiled barbecue or grill pan over medium-high heat.
- Combine garlic, soy, sesame oil and mirin in a small bowl. Rub marinade over lamb and season.
- Cook lamb for 12 to 15 minutes on each side, brushing with marinade, or until cooked to your liking. Set aside to rest for 10 minutes and thinly slice.
- Preheat oven to 400°F. In a large roasting pan lined with parchment paper, place the squash, potatoes, cauliflower and broccoli. Drizzle with the olive oil, and sprinkle with the spices. Season and toss to coat.
- Roast vegetable for 30 to 35 minutes, turning once, or until golden and tender. Add spinach to the pan, toss and sprinkle with hazelnuts.
BBQ Butterflied Aussie Lamb with Chili Vegetable Salad
Soy, sesame and mirin combine in a flavorful marinade for grilled butterflied leg of lamb. The spiced roasted vegetable salad is a creative way to enjoy fall vegetables and pairs perfectly with the lamb.
6
Cook: 1 hr.
Preparation
- Preheat a lightly oiled barbecue or grill pan over medium-high heat.
- Combine garlic, soy, sesame oil and mirin in a small bowl. Rub marinade over lamb and season.
- Cook lamb for 12 to 15 minutes on each side, brushing with marinade, or until cooked to your liking. Set aside to rest for 10 minutes and thinly slice.
- Preheat oven to 400°F. In a large roasting pan lined with parchment paper, place the squash, potatoes, cauliflower and broccoli. Drizzle with the olive oil, and sprinkle with the spices. Season and toss to coat.
- Roast vegetable for 30 to 35 minutes, turning once, or until golden and tender. Add spinach to the pan, toss and sprinkle with hazelnuts.
Ingredients
- 1 butterflied leg of lamb, trimmed
- Marinade
- 1 crushed garlic clove
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons mirin
- Chili Vegetable Salad
- 1 deseeded finely chopped long red chili
- 1 tablespoon olive oil
- 1 cup peeled kabocha squash, cut into 1/2” pieces
- 1 cup baby potatoes, quartered
- 1/2 head cauliflower, cut into florets
- 1 small head broccoli, cut into florets
- 1/2 teaspoon chili flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 small bunch torn spinach, trimmed roughly
- 1/4 cup toasted hazelnuts, roughly chopped
