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Barbecued butterflied lamb with Greek salad

Barbecued butterflied lamb with Greek salad

Serves

4-6

Prep Time

10

Cook Time

30

Ingredients

1 x 1.5kg Butterflied Lamb leg, trimmed

2 tbsp Soy

1 tbsp Tomato sauce

2 tbsp Maple syrup

1 tbsp White wine vinegar

Greek salad

1 x 250g Haloumi sliced

1 Small red onion, thinly sliced

1 Lebanese cucumber, thinly sliced

2 Vine-ripened tomatoes, sliced

Method

  • Pre-heat a covered barbecue to hot. Trim the Lamb of any fat. Combine the soy, tomato sauce, maple syrup in a large dish, add the lamb and toss to coat.
  • Barbecue for 5 min on each side, brushing with marinade. Close the lid of the barbecue and cook for 30 min for medium or until cooked to your liking.
  • To make the Greek salad, brush the haloumi with 1 tbsp of remaining oil, heat a non stick frying pan over high heat, cook for 1 min each side or until golden. Arrange in a bowl with the onion, cucumber and tomato.
  • Combine the remaining oil with balsamic and drizzle over the salad. Serve with the Lamb.
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