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Herb-rubbed lamb with chargrilled vegetables
Herb-rubbed lamb with chargrilled vegetables
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Prep Time:
45 minutes
Cook Time:
21 minutes
Total Time:
66 minutes
Create a versatile recipe that can easily be divided at the end to cater to both kids and adults with different tastes.
Ingredients:
  • 2 tsp dried Italian or lamb herbs
  • 1 garlic clove, crushed
  • 42.00 gm lemon juice
  • 600g lamb steak
  • 1 red capsicum, halved
  • 3 medium zucchini
  • 12 cherry tomatoes
  • 10 large button mushrooms
  • Olive oil cooking spray
  • 30g parmesan cheese, shaved (see tip)
  • 250g tub reduced-fat hommus dip
  • Warmed pita pockets, to serve
  • Lemon wedges, to serve
Instructions:
  • In a shallow glass or ceramic dish, mix dried herbs, garlic, lemon juice, and oil. Season with salt and pepper. Toss in two lamb steaks, cover, and refrigerate for 15 minutes.
  • Prepare the lamb by cutting it into 2cm pieces. Cut half of a capsicum into 2cm pieces, slice a zucchini into 1cm-thick slices, and halve 4 cherry tomatoes and 4 button mushrooms. Thread the lamb and vegetables alternately onto skewers, then place them in a glass or ceramic dish. Give them a light spray of oil and set aside.
  • Slice the remaining capsicum into thick strips, remaining zucchini into thin strips, and halve the remaining mushrooms. Place them in a bowl with tomatoes, then spray with oil and toss to coat evenly.
  • Prepare the barbecue plate or chargrill by greasing it with oil and heating it over medium-high heat. Grill the skewers, turning occasionally, for 5 to 6 minutes until the lamb is cooked and the vegetables are tender. Transfer to a plate and cover to keep warm.
  • Grill lamb steaks for 4 to 5 minutes on each side until medium or to desired doneness. Transfer to a plate, cover, and let rest for 5 minutes. Saute vegetables for 4 to 5 minutes until tender. Transfer to a bowl, mix in parmesan and remaining oil. Toss well. Serve lamb steaks with grilled vegetables, pita pockets, hummus, and lemon wedges.

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