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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 eggplant, thinly sliced lengthways
  • Olive oil spray
  • 2 tbs olive oil
  • 1 tbs lemon juice
  • 1 tsp Dijon mustard
  • 1/2 cup mint leaves
  • 120g Coles Australian Baby Rocket
  • 100g fetta, crumbled

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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.

Rosemary and garlic lamb with chargrilled vegetable salad

Rosemary and garlic lamb with chargrilled vegetable salad
  • Serves4
  • Cook time40 minutes
  • Prep time15 minutes
Ingredients
  • 1kg Coles Grill Lamb Butterflied Leg With Rosemary and Garlic Marinade
  • 2 zucchini, thinly sliced lengthways
  • 1 eggplant, thinly sliced lengthways
  • Olive oil spray
  • 2 tbs olive oil
  • 1 tbs lemon juice
  • 1 tsp Dijon mustard
  • 1/2 cup mint leaves
  • 120g Coles Australian Baby Rocket
  • 100g fetta, crumbled
    Description

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

    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.