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BBQ lamb and vegetables with capsicum sauce

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 3 serves veg or fruit

Smoky BBQ lamb meets charred vegetables in this hearty recipe, all topped with a delicious capsicum sauce.

  • Serves4
  • Cook time1 hour 20 minutes
  • Prep time10 minutes, + 10 mins resting time
BBQ lamb and vegetables with capsicum sauce

Ingredients

  • 1kg Coles Boneless Australian Lamb Leg Roast
  • 1/4 cup (60ml) olive oil
  • 2 corn cobs, husks and silk removed
  • 2 red capsicums, seeded, quartered
  • 2 zucchini, sliced lengthways
  • 4 spring onions, cut into 8cm lengths
  • 150g red Perino tomatoes
  • 1/3 Coles Bakery Stone Baked by Laurent White Sourdough Vienna*, sliced

Nutritional information

Per Serve: Energy: 2978kJ/712 Cals (34%), Protein: 41g (82%), Fat: 40g (57%), Sat Fat: 14g (58%), Carb: 48g (15%), Sugar: 10g (11%), Dietary Fibre: 5g (17%), Sodium: 194mg (10%).

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

  1. Step 1

    Brush the lamb with 1 tbs oil. Season. Drizzle the corn, capsicum, zucchini, spring onion, tomato and bread with the remaining oil.

  2. Step 2

    Preheat a covered barbecue on medium. Cook the lamb over the lit side of barbecue, turning, for 10 mins or until lamb is brown all over. Transfer lamb to unlit side of barbecue. Cook, covered, for 1 hour for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 10 mins to rest. (Alternatively, preheat oven to 200°C. Cook lamb for 1 hour, turning halfway through).

  3. Step 3

    Cook corn, capsicum, zucchini, spring onion and tomatoes on the barbecue or chargrill. Cook, turning, for 10 mins or until tender and charred, adding the bread in the last 2 mins of cooking.

  4. Step 4

    Place half the capsicum and half the tomato in a blender and blend until smooth. Season. Transfer half the capsicum sauce to a jar and place in fridge to reserve for pasta recipe on p25.

  5. Step 5

    Transfer the lamb, corn, capsicum, zucchini, spring onion and tomatoes to a serving board. Slice lamb and place half the lamb in fridge to reserve for our lamb pasta recipe. Serve remaining lamb and the veggies with the bread and remaining capsicum sauce.

Recipe tip

COOK. STORE. SAVE
Use it up:
Check your veggie crisper before you shop for this recipe – you can swap the capsicums and zucchini with other hardy veg you have handy. Asparagus or baby broccoli will work just as well.

Smart swap: For a tasty twist, swap the sourdough with whatever grain you have in the pantry – think rice, quinoa or couscous.

BBQ lamb and vegetables with capsicum sauce

BBQ lamb and vegetables with capsicum sauce
  • Serves4
  • Cook time1 hour 20 minutes
  • Prep time10 minutes, + 10 mins resting time
Ingredients
  • 1kg Coles Boneless Australian Lamb Leg Roast
  • 1/4 cup (60ml) olive oil
  • 2 corn cobs, husks and silk removed
  • 2 red capsicums, seeded, quartered
  • 2 zucchini, sliced lengthways
  • 4 spring onions, cut into 8cm lengths
  • 150g red Perino tomatoes
  • 1/3 Coles Bakery Stone Baked by Laurent White Sourdough Vienna*, sliced
    Description

    Smoky BBQ lamb meets charred vegetables in this hearty recipe, all topped with a delicious capsicum sauce.

    Method
    1. Step 1

      Brush the lamb with 1 tbs oil. Season. Drizzle the corn, capsicum, zucchini, spring onion, tomato and bread with the remaining oil.

    2. Step 2

      Preheat a covered barbecue on medium. Cook the lamb over the lit side of barbecue, turning, for 10 mins or until lamb is brown all over. Transfer lamb to unlit side of barbecue. Cook, covered, for 1 hour for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 10 mins to rest. (Alternatively, preheat oven to 200°C. Cook lamb for 1 hour, turning halfway through).

    3. Step 3

      Cook corn, capsicum, zucchini, spring onion and tomatoes on the barbecue or chargrill. Cook, turning, for 10 mins or until tender and charred, adding the bread in the last 2 mins of cooking.

    4. Step 4

      Place half the capsicum and half the tomato in a blender and blend until smooth. Season. Transfer half the capsicum sauce to a jar and place in fridge to reserve for pasta recipe on p25.

    5. Step 5

      Transfer the lamb, corn, capsicum, zucchini, spring onion and tomatoes to a serving board. Slice lamb and place half the lamb in fridge to reserve for our lamb pasta recipe. Serve remaining lamb and the veggies with the bread and remaining capsicum sauce.