Barbecued Australian Lamb leg with Grilled Vegetables & Almond Pesto

Name: Barbecued Australian Lamb leg with Grilled Vegetables and Almond Pesto
Prep time: P2H
Total time: P4H
Yield: 6
Cuisine: Fusion
Ingredients: boneless leg of lamb; red wine; olive oil, extra-virgin; garlic; oregano; basil; black pepper; red chili peppers; eggplant; zucchini; mushrooms, portabello; asparagus; olive oil; almonds; italian parsley; basil; olive oil, extra-virgin; lemon juice; feta cheese

Submitted by mariabjo

Delicious Australian lamb and pesto with healthy vegetables on the side

YIELD

6 servings

PREP

COOK

READY

4 hrs

Ingredients

X BONELESS LEG OF LAMB *

CUP RED WINE *

CUP OLIVE OIL, EXTRA-VIRGIN

CLOVES GARLIC
chopped

TEASPOONS OREGANO
dry

TEASPOONS BASIL
dry *

X BLACK PEPPER
freshly ground *

X RED CHILI PEPPERS
halved *

X EGGPLANT
sliced *

X ZUCCHINI
sliced *

PINT MUSHROOMS, PORTABELLO *

X ASPARAGUS *

X OLIVE OIL
for grilling *

⅓

CUP ALMONDS *

CUP ITALIAN PARSLEY
chopped

CUP BASIL
chopped *

CUP OLIVE OIL, EXTRA-VIRGIN

TABLESPOON LEMON JUICE

TABLESPOONS 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.