BBQ Spring Lamb
4
peopleServes
20
minutesPreparation Time
1 hour + 1 hour marinading + 10 minutes resting time
Cooking Time
Ingredients
- Lamb:
- 1 lemon juiced and zested
- 1 tbsp olive oil
- 1 tbsp McCormick Basil Leaves
- 1 tbsp McCormick Rosemary Leaves
- 2 tbsp McCormick Thyme Leaves
- 1 tbsp McCormick Garlic Powder
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- 1 1/2 kg leg or shoulder lamb, boned and butterflied
- Salad:
- 4 tomatoes, cut into chunks
- 2 lebanese cucumbers, cut into chunks
- 1 cup kalamata olives
- 200 g feta, cubed
- 1/4 cup olive oil
- 1 tbsp red wine vinegar
- 1 tsp McCormick Mint Leaves
Directions
- Combine lemon and oil with McCormick Basil Leaves, Rosemary Leaves, Thyme Leaves and Garlic Powder, seasoning to taste with McCormick Sea Salt and Black Pepper. Rub all over the lamb, then cover in plastic wrap and marinade for at least an hour, preferably overnight to add more flavour.
- Preheat BBQ or chargrill plate to medium - moderately high heat. Cook lamb for 1 hour, turning every 10 minutes. Remove and cover lamb loosely in foil and rest for 10 minutes before slicing.
- To make the salad; combine all salad ingredients in a large bowl and toss.
- To serve, place slices of rested medium lamb alongside salad on a large platter.
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