Lamb Roast with Bean Salad

Preparation time: 20 minutes

Cooking time: 20-35 minutes per 500g

Serves: 4

Ingredients:

1/3 cup fresh rosemary leaves, finely chopped
2 tsp sea salt flakes
2 garlic cloves, crushed
1/3 cup olive oil
1.5kg lamb leg
4 red onions, halved with skin on

For the Bean Salad

2 x 240g cans cannellini beans, rinsed, drained
60g baby spinach leaves, shredded
1 cup loosely packed fresh basil leaves
2 tsp finely grated lemon rind
1/4 cup fresh lemon juice
Extra 2 tbsp olive oil
Salt and freshly ground black pepper

Method:

• Preheat the barbecue with the lid closed. Place the rosemary, salt flakes and garlic in a small bowl, add half the oil and stir until well combined.
• Spread the lamb evenly with the rosemary mixture.
• Place the leg of lamb directly on the barbecue grill plate. Turn the burners directly under the lamb off.
• Close the barbecue lid and cook for 60 minutes for rare, 75 minutes for medium or 90 minutes for well done.
• Place the onion and remaining oil in a small roasting pan. Place in the barbecue with the lamb after the lamb has had 30 minutes cooking time.
• Remove lamb from barbecue, loosely cover with foil and rest lamb for 15 minutes before serving.
• While the lamb is resting, place the beans, spinach, basil and lemon rind in a large bowl.
• Drizzle with lemon juice and the extra oil, and gently toss until just combined. Season with salt and pepper.
• Slice the lamb against the grain into thick slices. Place on serving plates with salad and onion. Serve immediately.

Recipe: www.themainmeal.com.au

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