BBQ lamb leg with tomato and brown rice salad

Serves 4

Ingredients

• 1kg Grass fed lamb leg, butterflied
• 2 tablespoons parsley leaves, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 garlic cloves, crushed
• ¼ cup (60ml) olive oil plus 2 tablespoons
• 1 packet pre cooked brown rice and quinoa
• 150g mixed tomatoes, halved
• 1 packet baby cucumbers, sliced
• ¼ cup parsley leaves

Parmesan Dressing

• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons parmesan cheese, grated

Method

Step 1

In a bowl combine parsley, paprika, oregano, garlic, olive oil and season with salt flakes. Add the lamb and coat well. Season and marinate for 3-4 hours or overnight. Bring lamb to room temperature before cooking.

Step 2

Preheat the oven to 200C.

Place lamb on a barbecue or chargrill pan and sear, turning frequently, for 5-6 minutes until browned all over. Place into the oven and roast for 30 minutes or cooked to your liking.

Step 3

Meanwhile in a bowl combine rice, tomato, cucumber and parsley and mix to combine.

To make the parmesan dressing, combine all the ingredients into a bowl and season with salt flakes.

Step 4

Remove lamb from the oven, allow it to rest for 15 minutes and then slice.

To serve, place salad onto a serving dish and top lamb slices. Enjoy.