Spring Dish: Barbecued lamb leg with smoky eggplant
Published by Tamara Harrison - 15th Oct 2019
Winemaker Brian Fletcher is here to celebrate the release of his Margaret River Tempranillo 2018, with a nice little BBQ lamb recipe. It’s a perfect spring dish. Brian loves cooking this up when he has guests because it’s a crowd-pleaser. He preps the day before so it’s perfect for entertaining. The lamb is excellent at room temperature, too, so it can go on the barbie before guests arrive. Easy!
BARBECUED BUTTERFLIED LAMB LEG WITH SMOKY EGGPLANT
1½ tsp ground cumin
1½ tsp ground coriander seeds
½ tsp ground chilli
2 garlic cloves, finely grated
2 tbsp olive oil
1.5 kg butterflied lamb leg
80 gm tahini
2 tbsp extra-virgin olive oil
2 garlic cloves, finely chopped
¼ cup coarsely chopped coriander
Carrot and cracked wheat salad
300 gm coarse burghul
2 carrots, coarsely grated
1 Spanish onion, finely chopped
1 garlic clove, finely grated
100 ml olive oil
¼ cup coarsely chopped mint
¼ cup coarsely chopped flat-leaf parsley
Combine spices, garlic, lemon rind and oil in a small bowl, then rub mixture all over the lamb, cover with plastic wrap and marinate for 3 hours or overnight.
For smoky eggplant, char eggplant over an open gas flame or on a barbecue on high heat, turning occasionally, until tender (6-8 minutes). Place in a sieve over the sink to drain briefly, then peel, chop, place in a bowl with remaining ingredients and season well. Refrigerate in an airtight container for up to 5 days.
For carrot salad, cook burghul in a saucepan of boiling salted water until just tender (4-5 minutes). Drain and combine in a bowl with carrot, onion, garlic, lemon juice and oil and season. Cover and refrigerate for up to a day. Toss through herbs before serving.
Heat a barbecue or large char-grill pan to medium-high heat. Bring lamb to room temperature, then barbecue fat-side down first and turn every 10 minutes, until cooked to your liking (40-45 minutes for medium-rare). Transfer to a tray, cover loosely with foil and rest for 20 minutes, then slice and serve with smoky eggplant, carrot salad, lemon wedges, flatbread, and yoghurt.
P.S. Recipe courtesy of Gourmet Traveller
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