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Pesto leg of lamb with vegetable skewers
Pesto leg of lamb with vegetable skewers
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Prep Time:
20 minutes
Cook Time:
125 minutes
Total Time:
145 minutes
Indulge in a flavorful weekend barbecue roast for entertaining.
Ingredients:
  • 2kg leg of lamb
  • 99.00 gm basil pesto
  • 4 slices prosciutto
  • 250g button mushrooms
  • 2 medium zucchini, halved lengthways, thickly sliced
  • 250g cherry tomatoes
  • 1 large red onion, cut into thin wedges
  • 36.40 gm olive oil
  • 20.00 ml balsamic vinegar
Instructions:
  • In a spacious disposable foil baking tray, lay out the lamb. Generously coat the lamb with flavorful pesto. Then, layer the prosciutto slices slightly overlapping on top of the lamb. Finish by seasoning with a pinch of salt and a dash of pepper.
  • Preheat your barbecue plate on high with the hood down, then reduce the heat to medium. Cook the lamb with the hood closed using indirect heat for 2 hours until medium or to your preferred doneness. Remove the lamb, cover it with foil, and let it rest for 10 minutes. While it rests, skewer the vegetables, drizzle with oil and vinegar, and season with salt and pepper.
  • Grill skewers on barbecue for 5 to 6 minutes, turning occasionally until tender. Carve the lamb and serve with the skewers. Consider using tomato pesto or olive tapenade as an alternative to basil pesto.

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