Lamb Entertaining

Barbecued lamb leg with rice salad

Name: Barbecued lamb leg with rice salad recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: 2kg boneless lamb leg; 1/3 cup (80ml) extra virgin olive oil; 3 garlic cloves, chopped; 2 tbs each chopped rosemary & marjoram leaves; Zest & juice of 1 lemon, plus extra lemon wedges to serve; 1/2 cup (140g) natural yoghurt; 1 tsp dried mint; 1 tsp extra virgin olive oil; Juice of 1/2 lemon; 2 cups cooked long grain white rice, cold; 1/2 cup each loosely packed mint & flat-leaf parsley leaves, chopped; 1 green chilli, finely chopped; 1 Lebanese cucumber, finely chopped; 2 tbs each roasted pepitas & sunflower seeds; Lemon zest

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Mar 23, 2021

Not ready to farewell summer, Colin Fassnidge and Anthony Puharich keep the warm weather vibes going with barbecued lamb and rice salad. Begin this recipe at least 5 hours ahead.

2kg boneless lamb leg
1/3 cup (80ml) extra virgin olive oil
3 garlic cloves, chopped
2 tbs each chopped rosemary & marjoram leaves
Zest & juice of 1 lemon, plus extra lemon wedges to serve

Yoghurt dressing

1/2 cup (140g) natural yoghurt
1 tsp dried mint
1 tsp extra virgin olive oil
Juice of 1/2 lemon

Rice salad

2 cups cooked long grain white rice, cold
1/2 cup each loosely packed mint & flat-leaf parsley leaves, chopped
1 green chilli, finely chopped
1 Lebanese cucumber, finely chopped
2 tbs each roasted pepitas & sunflower seeds
Lemon zest

Method

1.

To marinate the lamb, place the oil, garlic, herbs, lemon zest and juice in a large non-reactive bowl, season and whisk to combine. Add lamb and turn to coat. Cover and marinate in the fridge for 3-4 hours or, if time permits, overnight.
2.

For the yoghurt dressing, place all ingredients in a bowl, season and stir to combine. Set aside.
3.

Remove lamb from the fridge and stand at room temperature for 2 hours or until it is at room temperature. Preheat a lightly greased barbecue with a lid or chargrill pan to medium-high. Remove lamb from the marinade, and place directly on the barbecue chargrill. Don’t drain off the excess dripping marinade.
4.

Barbecue, basting with the remaining marinade in bowl, turning occasionally, for 4-6 minutes until browned. Close the lid and barbecue, turning occasionally, for 20 minutes for medium or until cooked to you liking. If using a chargrill pan, cook for 6-8 minutes or until charred, transfer to a roasting pan and roast in a preheated oven at 200°C for 20-25 minutes for medium or until cooked to your liking. Remove from the barbecue or oven and rest, loosely covered in foil, for 15 minutes before carving.
5.

Meanwhile, for the rice salad, place all the ingredients in a bowl, with half of the dressing, season and toss to combine.
6.

Place lamb on a platter with the salad alongside. Drizzle salad with remaining dressing and serve with lemon wedges alongside.