Create the perfect Sunday roast with our garlic rosemary lamb. It’s served with grilled veggies and honey-mustard vinaigrette.
Serves66
Cook time45 mins45 minutes
Prep time15 mins15 minutes, + 10 mins resting time
+ 10 mins resting time
Ingredients
2 tbs extra virgin olive oil
1 tbs finely chopped rosemary
2 garlic cloves, crushed
2 Coles Australian Lamb Rack Roasts
2 zucchini, thinly sliced lengthways
1 large red onion, cut into wedges
2 red capsicums, seeded, sliced
250g vine-ripened cherry tomatoes
30g baby rocket leaves
2 tbs honey and Dijon mustard vinaigrette
Rosemary, extra, 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. Combine the oil, rosemary and garlic in a shallow dish. Add the lamb and turn to coat. Season. Cook lamb on the grill for 5 mins each side or until lightly charred. Transfer to a roasting pan. Roast in covered barbecue using indirect heat for 25 mins for medium or until cooked to your liking. (Alternatively, cook the lamb on a chargrill or in a frying pan for 5 mins each side, then roast in a preheated oven at 180°C for 25 mins for medium or until cooked to your liking.) Cover with foil. Set aside for 10 mins to rest.
Step 2
While the lamb is resting, spray the zucchini, onion and capsicum with olive oil spray. Cook the onion and capsicum on the grill for 3 mins each side or until lightly charred and tender. Transfer to a plate and set aside to cool slightly. Cook the zucchini and tomatoes on the grill for 1 min each side or until lightly charred.
Step 3
Transfer the lamb to a serving platter with the zucchini, tomatoes, onion, capsicum and rocket. Season. Drizzle the vegetables with vinaigrette and sprinkle the lamb with extra rosemary to serve.
