A perfect barbecue recipe for when the weather cools down. In just four easy to follow steps this Spiced-Rubbed Lamb with Sweet Potato Gratin will become a new favourite.
Serves66
Cook time2 hr 30 mins2 hour 30 minutes
Prep time10 mins10 minutes
Ingredients
1 tbsp olive oil
2 tsp ground coriander
½ tsp dried thyme
1 tsp garlic powder
2.5kg Coles Australian Lamb Whole Leg Roast
1 medium leek, thinly sliced
1kg gold sweet potato, thinly sliced
1 garlic clove, thinly sliced
300ml thickened cream
1 cup (120g) grated tasty cheddar
Salad leaves, 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
Step 1
Preheat a covered barbecue on medium. Alternatively, preheat oven to 200°C.
Step 2
Combine oil, coriander, thyme and garlic powder in a small bowl. Rub over lamb. Season well. Place lamb in a disposable baking tray. Roast in covered barbecue using indirect heat, or in oven, for 2 hours 30 mins for medium or until cooked to your liking. Transfer lamb to a plate and cover with foil. Set aside for 20 mins to rest.
Step 3
Meanwhile, layer leek, sweet potato and garlic in an oiled medium disposable tray. Season well. Pour over cream and sprinkle with cheese. Cover with greased foil. Bake in covered barbecue using indirect heat, or in oven, removing foil halfway through cooking, for the last 1 hour 15 mins of lamb cooking time or until vegetables are tender and cheese is golden.
Step 4
Serve lamb with sweet potato gratin and salad leaves.
