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!



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

Smoky eggplant

3 eggplant
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


Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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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