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.