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Barbecued Spanish-style lamb

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Try our Barbecued Spanish-Style Lamb recipe and wait for your guests to shout \olé!\

  • Serves4
  • Cook time1 hour
  • Prep time15 minutes, + 10 mins resting time
Barbecued spanish-style lamb

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

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat a covered barbecue on medium. (Alternatively, preheat oven to 200°C.)

  2. 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.

  3. 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.

  4. Step 4

    Sprinkle the lamb with parsley. Serve with the tomato mixture and bread.

Barbecued Spanish-style lamb

Barbecued Spanish-style lamb
  • Serves4
  • Cook time1 hour
  • Prep time15 minutes, + 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
    Description

    Try our Barbecued Spanish-Style Lamb recipe and wait for your guests to shout \olé!\

    Method

    1. Step 1

      Preheat a covered barbecue on medium. (Alternatively, preheat oven to 200°C.)

    2. 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.

    3. 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.

    4. Step 4

      Sprinkle the lamb with parsley. Serve with the tomato mixture and bread.