Mediterranean BBQ Lamb and Roasters
Is there anything you can’t cook on the BBQ these days? Try this modern twist on the traditional roast, where the lamb is left to slowly marinate in a lemon pepper and rosemary dressing and the roast vegetables are quick cooked on the BBQ.
Serves 4
Ingredients
- 4 Lean Lamb Leg Steaks
- 2 tsp Lemon Rind, finely grated
- 2 tbsp Rosemary, freshly chopped
- 3 tbsp Basil Pesto
- 6 tbsp Sour Cream
- 600g Watties Vegetable Roasters
- 1/2 c Marinade
Method:
Combine the Marinade with the lemon rind and rosemary and pour over the lamb. Turn to coat.
Cover and marinate for 30 minutes, at room temperature. Any longer, refrigerate.
Preheat the barbecue and cook the Wattie’s Vegetable Roasters Mediterranean on a well-oiled barbecue plate for 20 minutes turning often, until hot and cooked.
Cook the lamb over a medium heat on a well-oiled grill until thoroughly cooked, turning often to prevent burning, for about 10-15 minutes.
Combine the pesto and sour cream and serve with the barbecued lamb and vegetable roasters. Serve immediately.
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