We are still cooking on the barbecue - probably will until the novelty wears off again this summer. To be honest we don't use it enough or should I say we don't use it too it's full potential. Really, a girl can only have so many sausages on the barbie!! If we continuously cook the same thing that's when I start thinking to myself that I am sooooo over barbecues!!
So with all that said, the challenge then is to keep barbecuing exciting and this recipe is a perfect example of not only an easy dish but a very flavoursome meal. Right from the preparation stage and the aromas of the garlic and rosemary I knew we would all enjoy.
Barbecued Lamb and Vegetables
(recipe adapted from Weight Watchers Cook Easy Cookbook)
ProPoints per Serve: 9
4 cloves fresh garlic, crushed
2 tablespoon fresh rosemary, plus extra sprigs to garnish
freshly ground black pepper
2 tablespoons olive oil
500 gram trimmed lamb fillet or backstrap
2 carrots halved lengthways, cut into 3 cm pieces
2 medium zucchini, thickly sliced
1 small red onion, cut into thin wedges
1 medium red capsicum, cut into 3cm pieces
Combine garlic, chopped rosemary and oil in a small bowl. Place half of the rosemary mixture in a shallow dish. Add lamb and turn to coat.
Steam, boil or microwave carrots until just tender. Drain and allow to cool slightly.
Combine carrot, zucchini, onion, capsicum and eggplant in a large bowl. Add remaining rosemary mixture and toss to coat.
Heat an oil-sprayed chargrill or barbecue over medium-high heat. Chargrill lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 10 minutes before slicing thickly.
Meanwhile, chargrill vegetables, turning occasionally, for 8–10 minutes or until golden and tender. Transfer to a large serving bowl. Add sliced lamb and rosemary sprigs and toss to combine. Serve.