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BBQ lamb with fennel slaw and pancetta vinaigrette

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

This bbq lamb with fennel slaw is a savoury and succulent dish combining tender grilled lamb with a refreshing salad and tangy dressing.

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes, + 2 hours marinating and 5 mins resting time
BBQ lamb with fennel slaw and pancetta vinaigrette

Ingredients

  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup sage leaves
  • 4 garlic cloves
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 x 215g Coles Australian Lamb Leg Steaks
  • 250g finely shredded green cabbage
  • 1 fennel, shaved, fronds reserved
  • 1 spring onion, thinly sliced
  • 1 red chilli, thinly sliced (optional)
  • 2 tbs finely chopped oregano
  • 1 lemon, rind finely grated, juiced

Pancetta vinaigrette

  • 1/4 cup (60ml) extra virgin olive oil, divided
  • 100g sliced pancetta, chopped
  • 1/4 cup (60ml) red wine vinegar
  • 1/4 cup finely chopped shallots
  • 1 tsp Dijon mustard

Nutritional information

Per serve: Energy: 2147kJ/514 Cals (25%), Protein: 31g (62%), Fat: 38g (54%), Sat Fat: 8g (33%), Carb: 8g (3%), Sugar: 5g (6%), Dietary Fibre: 9g (30%), Sodium: 1080mg (54%).

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

    In a food processor, process the oil, sage, garlic, salt and pepper until finely chopped. Transfer to a large bowl. Add the lamb and turn to coat. Place in the fridge for at least 2 hours and up to 24 hours to develop the flavours.

  2. Step 2

    To make the pancetta vinaigrette, place 1 tbs oil and the pancetta in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until the pancetta is crisp. Using a slotted spoon, transfer pancetta to a small bowl and reserve. Add the vinegar, shallot, mustard and remaining oil to the oil in the pan and whisk to combine.

  3. Step 3

    Heat a barbecue grill or chargrill on medium-high. Remove lamb from the marinade and pat dry. Cook lamb on the grill, turning, for 2-3 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest.

  4. Step 4

    Meanwhile, in a clean large bowl, toss cabbage, fennel, reserved fennel fronds, spring onion, chilli, if using, oregano, lemon rind, lemon juice and 1 tbs of pancetta vinaigrette. Season.

  5. Step 5

    Slice the lamb and arrange on a large serving platter with the fennel slaw. Spoon the pancetta vinaigrette over the lamb and slaw. Sprinkle with the reserved pancetta and serve.

Recipe tip

COOK. STORE. SAVE
Use it up:
Jazz up all kinds of Italian dishes with the leftover oregano – it’s a great substitute for basil in homemade pasta sauce, on pizza or in a Caprese-style salad.

BBQ lamb with fennel slaw and pancetta vinaigrette

BBQ lamb with fennel slaw and pancetta vinaigrette
  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes, + 2 hours marinating and 5 mins resting time
Ingredients
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup sage leaves
  • 4 garlic cloves
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 x 215g Coles Australian Lamb Leg Steaks
  • 250g finely shredded green cabbage
  • 1 fennel, shaved, fronds reserved
  • 1 spring onion, thinly sliced
  • 1 red chilli, thinly sliced (optional)
  • 2 tbs finely chopped oregano
  • 1 lemon, rind finely grated, juiced

Pancetta vinaigrette

  • 1/4 cup (60ml) extra virgin olive oil, divided
  • 100g sliced pancetta, chopped
  • 1/4 cup (60ml) red wine vinegar
  • 1/4 cup finely chopped shallots
  • 1 tsp Dijon mustard
    Description

    This bbq lamb with fennel slaw is a savoury and succulent dish combining tender grilled lamb with a refreshing salad and tangy dressing.

    Method
    1. Step 1

      In a food processor, process the oil, sage, garlic, salt and pepper until finely chopped. Transfer to a large bowl. Add the lamb and turn to coat. Place in the fridge for at least 2 hours and up to 24 hours to develop the flavours.

    2. Step 2

      To make the pancetta vinaigrette, place 1 tbs oil and the pancetta in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until the pancetta is crisp. Using a slotted spoon, transfer pancetta to a small bowl and reserve. Add the vinegar, shallot, mustard and remaining oil to the oil in the pan and whisk to combine.

    3. Step 3

      Heat a barbecue grill or chargrill on medium-high. Remove lamb from the marinade and pat dry. Cook lamb on the grill, turning, for 2-3 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest.

    4. Step 4

      Meanwhile, in a clean large bowl, toss cabbage, fennel, reserved fennel fronds, spring onion, chilli, if using, oregano, lemon rind, lemon juice and 1 tbs of pancetta vinaigrette. Season.

    5. Step 5

      Slice the lamb and arrange on a large serving platter with the fennel slaw. Spoon the pancetta vinaigrette over the lamb and slaw. Sprinkle with the reserved pancetta and serve.