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Barbecued Australian Lamb Leg with Grilled Vegetables and Almond Pesto





2 hours or overnight


30 minutes


30-40 minutes


1 whole boneless leg of Australian lamb, butterflied and trimmed

Marinade Ingredients

1 cup red wine
1/4 cup extra-virgin olive oil
2 cloves of garlic, chopped
2 teaspoons of dried oregano
2 teaspoons dried basil
Freshly ground black pepper, to taste

Grilled Vegetables Ingredients

Halved red peppers
Sliced eggplant
Portabella mushrooms
Olive oil, for cooking

Almond Pesto Ingredients

1/3 cup dry roasted or blanched almonds
1 cup chopped Italian parsley
1/2 cup chopped basil
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
2 tablespoons soft goat or feta cheese


Place lamb in a shallow ceramic or glass casserole dish. Combine the marinade ingredients and pour over the lamb. Cover and refrigerate 2-3 hours or overnight, turning lamb over once or twice during that time. Discard marinade.

Preheat a hooded barbecue to medium heat. Cook lamb with hood closed turning it once or twice, about 10-15 minutes each side or until reaching an internal temperature of 125-130°F in the thickest part. Remove from the grill and transfer to a plate. Cover loosely with foil and allow to rest for 10 minutes before slicing.

While the lamb is resting, brush the vegetables with oil and grill until lightly browned and tender. Arrange on a large platter with the sliced lamb and pesto.

To make the pesto, place the almonds, parsley, basil, oil and juice in a food processor and process to a coarse paste. Add the cheese and process just to combine.


To butterfly the lamb, remove netting and open out the leg to make as flat as possible. Pound or use a knife to cut and open out to desired thinness.

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