Smokey BBQ lamb with grilled tomato and asparagus salad
This tender BBQ lamb is loaded with herbs and spices. Served with a grilled tomato and asparagus salad, it will be a hit at the dinner table.
Note: + 10 mins resting time
- 1 (900g) Coles Australian Lamb Butterflied Shoulder with Smokey BBQ Rub
- 500g cherry tomatoes
- 2 bunches asparagus, woody ends trimmed, halved crossways
- 4 spring onions, trimmed, cut into 5cm lengths
- 60g baby rocket leaves
- 40g fetta, crumbled
- Balsamic vinegar glaze, to serve
Preheat a covered barbecue on medium-low. Spray lamb with olive oil spray. Season. Cook lamb, covered, on the grill for 10 mins. Turn the lamb and cook for a further 10 mins for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 mins to rest. Thickly slice.
While the lamb is resting, cook the tomatoes, asparagus and spring onion on the grill for 5 mins or until lightly charred and tender. Season.
Arrange the lamb on a serving platter with the rocket and tomato mixture. Sprinkle the tomato mixture with fetta and drizzle with balsamic vinegar glaze to serve.