Recipes of the lockdown: Succulent Spring BBQ Lamb

Succulent Spring BBQ Lamb.

Serves 6


  • 6 tablespoons extra virgin olive oil, divided
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 2.5kg Coles Australian Lamb Whole Leg Roast
  • 2 lemons, rind finely grated, juiced
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons finely chopped fresh dill
  • 4 radishes, thinly sliced
  • 1 head cos lettuce, thinly sliced (about 8 cups)
  • 1 small head radicchio, thinly sliced (about 4 cups)
  • 1 continental cucumber, quartered lengthways, cut into 2cm pieces
  • 150g sugar snap peas, strings removed, halved
  • 1 Hass avocado, peeled, pitted, thinly sliced lengthways
  • 200g Coles Australian Style Fetta, crumble


  • Prepare a covered barbecue for indirect cooking on medium-high heat (190C) by lighting the burners under the flat plate. In a small bowl, combine 2 tablespoons of the oil with the coriander, cumin, 2 teaspoons salt and 1 teaspoon pepper. Coat the lamb with the spice mixture. Lay lamb, fat-side down, on barbecue flat plate. Close barbecue hood and cook for 10 mins or until well browned.
  • Transfer lamb to a baking pan, fat-side up, and move to unlit side. Cook, rotating pan halfway through cooking, for 50 mins or until an instant-read meat thermometer inserted into thickest part of lamb registers 54°C. Transfer the lamb to a carving board and rest for 15 mins.
  • In a large bowl, whisk lemon rind, 1/4 cup (60ml) lemon juice, shallots, dill and remaining 4 tablespoons oil. Season with salt and pepper. Reserve 1/4 cup of the dressing. Add the radishes, lettuce, radicchio, cucumber and sugar snap peas to the remaining dressing in the bowl and toss to combine.
  • Arrange the chopped salad on a serving platter with the avocado and fetta. Drizzle with reserved dressing. Carve the lamb and arrange alongside the salad. Serve with charred bread.

Bon Appétit

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