Barbecued Australian Lamb leg with Grilled Vegetables & Almond Pesto
Delicious Australian lamb and pesto with healthy vegetables on the side
Yield
6 servingsPrep
Cook
20Ready
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
boneless leg of lamb
|
*
|
| 1 | cup |
red wine
|
*
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 2 | cloves |
garlic
chopped |
|
| 2 | teaspoons |
oregano
dry |
|
| 2 | teaspoons |
basil
dry |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | x |
red chili peppers
halved |
*
|
| 1 | x |
eggplant
sliced |
*
|
| 1 | x |
zucchini
sliced |
*
|
| 1 | pint |
mushrooms, portabello
|
*
|
| 24 | x |
asparagus
|
*
|
| 1 | x |
olive oil
for grilling |
*
|
| ⅓ | cup |
almonds
|
*
|
| 1 | cup |
italian parsley
chopped |
|
| ½ | cup |
basil
chopped |
*
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
feta cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
boneless leg of lamb
|
*
|
| 237 | ml |
red wine
|
*
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 2 | cloves |
garlic
chopped |
|
| 1E+1 | ml |
oregano
dry |
|
| 1E+1 | ml |
basil
dry |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | x |
red chili peppers
halved |
*
|
| 1 | x |
eggplant
sliced |
*
|
| 1 | x |
zucchini
sliced |
*
|
| 473 | ml |
mushrooms, portabello
|
*
|
| 24 | x |
asparagus
|
*
|
| 1 | x |
olive oil
for grilling |
*
|
| 79 | ml |
almonds
|
*
|
| 237 | ml |
italian parsley
chopped |
|
| 118 | ml |
basil
chopped |
*
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
feta cheese
|
|
Directions
Place lamb in a shallow ceramic or glass casserole dish. Combine the marinade ingredients and pour over the lamb. Cover and refrigerate for 2 to 3 hours or overnight, turning lamb over once or twice during that time. Discard marinade.
Preheat a hooded barbecue to medium heat. Cook lamb with hood closed turning it once or twice, about 10 to 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.
While 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.
To 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.
