Try our Barbecued Spanish-Style Lamb recipe and wait for your guests to shout \olé!\
Serves44
Cook time1 hr1 hour
Prep time15 mins15 minutes, + 10 mins resting time
+ 10 mins resting time
Ingredients
¼ cup (60ml) lemon juice
2 tbsp olive oil
1 tbsp smoked paprika
2 garlic cloves, crushed
1kg Coles Australian Lamb Leg Boneless Roast Range
500g baby white potatoes, thickly sliced
2 red onions, cut into wedges
1 red capsicum, seeded, thickly sliced
500g vine-ripened cherry tomatoes
½ cup (80g) kalamata olives
Flat-leaf parsley leaves, to serve
Coles Bakery Stone Baked Pane Di Casa*, 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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat a covered barbecue on medium. (Alternatively, preheat oven to 200°C.)
Step 2
Combine the lemon juice, half the oil, garlic and paprika in a small bowl. Season well. Rub all over the lamb to coat. Place the lamb, potato, onion and capsicum in a disposable baking dish.
Step 3
Roast in covered barbecue using indirect heat for 40 mins. Add the tomatoes and olives and cook for 20 mins or until the vegetables are tender and lamb is cooked to your liking. (Alternatively, cook in oven for 40 mins. Add the tomatoes and olives and cook for 20 mins or until the vegetables are tender and lamb is cooked to your liking.) Transfer the lamb to a serving plate. Cover with foil and set aside for 10 mins to rest.
Step 4
Sprinkle the lamb with parsley. Serve with the tomato mixture and bread.
