Barbequed Lamb and Bean Salad

Published : June 22, 2015

Those who love a bit of lamb will love this delicious dish!

Preparation time: 20 minutes

Cooking time: 20-35 minutes per 500g

Serves: 4

Ingredients

1/3 cup fresh rosemary leaves, finely chopped
2 tsp sea salt flakes
2 garlic cloves, crushed
1/3 cup olive oil
1.5kg lamb leg
4 red onions, halved with skin on

For the Bean Salad

2 x 240g cans cannellini beans, rinsed, drained
60g baby spinach leaves, shredded
1 cup loosely packed fresh basil leaves
2 tsp finely grated lemon rind
1/4 cup fresh lemon juice
Extra 2 tbsp olive oil
Salt and freshly ground black pepper

Method

Preheat the barbecue with the lid closed. Place the rosemary, salt flakes and garlic in a small bowl, add half the oil and stir until well combined.
Spread the lamb evenly with the rosemary mixture.
Place the leg of lamb directly on the barbecue grill plate. Turn the burners directly under the lamb off.
Close the barbecue lid and cook for 60 minutes for rare, 75 minutes for medium or 90 minutes for well done.
Place the onion and remaining oil in a small roasting pan. Place in the barbecue with the lamb after the lamb has had 30 minutes cooking time.
Remove lamb from barbecue, loosely cover with foil and rest lamb for 15 minutes before serving.
While the lamb is resting, place the beans, spinach, basil and lemon rind in a large bowl.
Drizzle with lemon juice and the extra oil, and gently toss until just combined. Season with salt and pepper.
Slice the lamb against the grain into thick slices. Place on serving plates with salad and onion. Serve immediately.

Recipe: www.beefandlamb.com.au