Name: Barbecued Spanish-style lamb
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 1
Cuisine: spanish
Ingredients: 60ml lemon juice; 36.40 gm olive oil; 10.00 gm smoked paprika; 2 garlic cloves, crushed; 1kg Lamb Leg Boneless Roast Range; 500g baby white potatoes, thickly sliced; 2 red onions, cut into wedges; 1 red capsicum, seeded, thickly sliced; 500g vine-ripened cherry tomatoes; 80g olive; Flat-leaf parsley leaves, to serve; Coles Bakery Stone Baked Pane Di Casa bread, to serve

Barbecued Spanish-style lamb

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Prep Time:
25 minutes

Cook Time:
60 minutes

Total Time:
85 minutes

Indulge in juicy barbecued lamb with roasted veggies and warm bread for the perfect outdoor feast.

Ingredients:

60ml lemon juice
10.00 gm smoked paprika
2 garlic cloves, crushed
1kg Lamb Leg Boneless Roast Range
500g baby white potatoes, thickly sliced
2 red onions, cut into wedges
1 red capsicum, seeded, thickly sliced
500g vine-ripened cherry tomatoes
80g olive
Flat-leaf parsley leaves, to serve
Coles Bakery Stone Baked Pane Di Casa bread, to serve

Instructions:

Preheat a covered barbecue over medium heat or preheat oven to 200°C.
In a small bowl, whisk together lemon juice, half of the oil, garlic, and paprika. Season generously. Rub the mixture all over the lamb. Arrange the lamb, potatoes, onions, and bell peppers in a disposable baking dish.
Roast the lamb in a covered barbecue using indirect heat for 40 minutes. Then, add the tomatoes and olives and continue cooking for an additional 20 minutes or until the vegetables are tender and the lamb is cooked to your liking. Alternatively, you can cook it in the oven following the same steps. After cooking, transfer the lamb to a serving plate, cover with foil, and let it rest for 10 minutes before serving.
Garnish the lamb with fresh parsley and serve with the tomato mixture and crusty bread.

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