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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.