Garlic and rosemary lamb with grilled veg
Create the perfect Sunday roast with our garlic rosemary lamb. It’s served with grilled veggies and honey-mustard vinaigrette.
Note: + 10 mins resting time
- 2 tbs extra virgin olive oil
- 1 tbs finely chopped rosemary
- 2 garlic cloves, crushed
- 2 Coles Australian Lamb Rack Roasts
- 2 zucchini, thinly sliced lengthways
- 1 large red onion, cut into wedges
- 2 red capsicums, seeded, sliced
- 250g vine-ripened cherry tomatoes
- 30g baby rocket leaves
- 2 tbs honey and Dijon mustard vinaigrette
- Rosemary, extra, to serve
Preheat a covered barbecue on medium. Combine the oil, rosemary and garlic in a shallow dish. Add the lamb and turn to coat. Season. Cook lamb on the grill for 5 mins each side or until lightly charred. Transfer to a roasting pan. Roast in covered barbecue using indirect heat for 25 mins for medium or until cooked to your liking. (Alternatively, cook the lamb on a chargrill or in a frying pan for 5 mins each side, then roast in a preheated oven at 180°C for 25 mins for medium or until cooked to your liking.) Cover with foil. Set aside for 10 mins to rest.
While the lamb is resting, spray the zucchini, onion and capsicum with olive oil spray. Cook the onion and capsicum on the grill for 3 mins each side or until lightly charred and tender. Transfer to a plate and set aside to cool slightly. Cook the zucchini and tomatoes on the grill for 1 min each side or until lightly charred.
Transfer the lamb to a serving platter with the zucchini, tomatoes, onion, capsicum and rocket. Season. Drizzle the vegetables with vinaigrette and sprinkle the lamb with extra rosemary to serve.