+

Barbecued Australian lamb leg with grilled vegetables and almond pesto recipe

Sign up to save this recipe to your profile Sign Up Now ›
6-8 servings
Total: Active:
0 Ratings 

Ingredients (19)

  • 1 Australian leg of lamb, boneless, butterflied, and trimmed
  • 1 cup red wine
  • ¼ cup extra virgin olive oil
  • 2 cloves of garlic, chopped
  • 2 teaspoons oregano, dry
  • 2 teaspoons basil, dry
  • freshly ground black pepper, to taste
  • 2 red peppers, halved
  • 1 eggplant, sliced
  • 1 zucchini, sliced
  • 1 pint portabella mushrooms
  • 24 asparagus spears
  • olive oil, for grilling
  • 1⁄3 cup dry roasted or blanched almonds
  • 1 cup Italian parsley, chopped
  • ½ cup basil, chopped
  • ¼ cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons soft goat or feta cheese
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Instructions

  1. 1Place 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.
  2. 2Preheat 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 130-140°F 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.
  3. 3While 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.
  4. 4To 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.
Load Comments

Recommended from Chowhound

21 Tropical Touches to Turn Your Place into Paradise
Home

21 Tropical Touches to Turn Your Place into Paradise

by Jen Wheeler | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

8 Global Online Cooking Classes for a Taste of Travel at Home
Shop

8 Global Online Cooking Classes for a Taste of Travel at Home

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

The Hawaiian and Not-So-Hawaiian Histories of the Mai Tai
Spotlight Interviews

The Hawaiian and Not-So-Hawaiian Histories of the Mai Tai

by Paige Feldman | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...