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BBQ lamb leg with tomato and brown rice salad

BBQ lamb leg with tomato and brown rice salad

Serves 4


  • 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


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.