Rosemary and garlic lamb with chargrilled vegetable salad

Cooking Salads Rosemary and garlic lamb with chargrilled vegetable salad

Serve up a mouth-watering feast with this rosemary and garlic infused lamb roast.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 180C. Line a baking tray with baking paper. Place lamb on tray and roast for 40 mins. Cover lamb with foil and set aside for 20 mins to rest. Thickly slice.
  2. Meanwhile, spray zucchini and eggplant with oil. Preheat a barbecue grill or chargrill on medium. Cook zucchini, in batches, for 2 mins each side or until tender. Transfer to a plate. Cook eggplant, in batches, for 2-3 mins each side or until tender. Transfer to a plate.
  3. Combine oil, lemon juice and mustard in a small jug. Season. Arrange zucchini, eggplant, mint, rocket and fetta on a large serving platter. Drizzle with dressing and top with lamb.

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1kg Coles Grill Lamb Butterflied Leg Rosemary and Garlic
2 zucchini, thinly sliced lengthways
1 large eggplant, thinly sliced lengthways
Olive oil spray
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 cup fresh mint leaves
120g Coles Brand Australian Baby Rocket
100g fetta, crumbled

Adv

Autors
Preparation time
15
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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