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Rosemary and garlic lamb with chargrilled vegetable salad

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With Rosemary and garlic seasoned lamb, on a bed of roasted veggies, this is your dream lamb salad.

  • Serves4
  • Cook time40 minutes
  • Prep time15 minutes
Rosemary and garlic lamb with chargrilled vegetable salad

Ingredients

  • 1kg Coles Grill Lamb Butterflied Leg With Rosemary and Garlic Marinade
  • 2 zucchini, thinly sliced lengthways
  • 1 large eggplant, thinly sliced lengthways
  • Olive oil spray
  • 2 tbs olive oil
  • 1 tbs lemon juice
  • 1 tsp Dijon mustard
  • ½ cup mint leaves
  • 120g Coles Australian Baby Rocket
  • 100g fetta, crumbled

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

    Preheat oven to 180°C. Line a baking tray with baking paper. Place lamb on tray and roast for 40 mins. Cover lamb with foil and set aside for 20 mins to rest. Thickly slice.

  2. Step 2

    Meanwhile, spray zucchini and eggplant with oil. Preheat a barbecue grill or chargrill on medium. Cook zucchini, in batches, for 2 mins each side or until tender. Transfer to a plate. Cook eggplant, in batches, for 2-3 mins each side or until tender. Transfer to a plate.

  3. Step 3

    Combine oil, lemon juice and mustard in a small jug. Season. Arrange zucchini, eggplant, mint, rocket and fetta on a large serving platter. Drizzle with dressing and top with lamb.