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Pesto barbecued lamb with warm potato salad
Pesto barbecued lamb with warm potato salad
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Elevate your barbecue with mouthwatering rolled pesto lamb.
Ingredients:
  • 750g easy carve lamb forequarter roast (shoulder)
  • 40.00 gm basil pesto
  • 70g piece chargrilled red capsicum, halved (see note 1)
  • 75.08 gm extra virgin olive oil
  • 600g chat potatoes, halved
  • 82.50 ml frozen peas
  • 1/3 bunch watercress, cut into small sprigs
  • 62.50 ml fresh mint leaves
  • 60g Danish feta, crumbled
  • 40.00 ml white balsamic vinegar
Instructions:
  • 1. Preheat barbecue on high with hood closed. 2. Remove string from lamb, unroll, and place on a board, fat-side down. 3. Slice horizontally through the thickest part of the lamb without cutting all the way through, then open lamb to form 1 large piece. 4. Spread pesto over the cut-side of the lamb and layer capsicum on top. 5. Roll up the lamb to enclose, securing with kitchen string at 2cm intervals. 6. Drizzle lamb with 1 tablespoon of oil and season with salt and pepper. 7. Place lamb in a large disposable foil baking tray and arrange potatoes around it. 8. Drizzle potatoes with 1 tablespoon of oil and season with salt and pepper.
  • - Lower the heat to medium and grill the lamb with the hood closed over indirect heat for 40 minutes for a medium cook or adjust to your preference. - Take the lamb off the grill and let it rest for 5 minutes. - At the same time, transfer the potatoes to a large bowl and cover the lamb while it rests.
  • Blanch peas in boiling water for 1 to 2 minutes until tender. Then, cool them down in ice water before draining.
  • Combine peas, watercress, mint, and feta with the potatoes. Drizzle with balsamic vinegar and the remaining oil. Season with salt and pepper, then toss gently to mix. Slice the lamb and serve it with the potato salad.

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