Barbecued Lamb and Vegetables

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)

Serves: 4

ProPoints per Serve: 9

4 cloves fresh garlic, crushed

2 tablespoon fresh rosemary, plus extra sprigs to garnish

salt

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

cooking spray

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.

(click here for a printable version of this recipe)