Oregano and Chilli Lamb With Corn and Parmesan Salad

25m
Prep Time

40-60m
Cook Time

1h 5m
Ready In

Recipe: #15743

November 09, 2014

Categories: Salads, Main Dish Salad, Lamb/Mutton, Carrot, Australian, Easter Sunday Dinner, Grilling (Outdoor), Diabetic, Heart Healthy, more

recipe by:
ImPat

"From Australian Diabetic Living. What I like about this recipe is that it is a complete meal. Times are estimated but DO NOT include 2 hours of marinating time. I have put butterflied leg lamb in the ingredients, we recipe stipulates easy carve leg of lamb (which still has the shank bone in and the steps reflect removing that, so you could use a butterflied leg of lamb. This can also be made gluten free."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (468.3 g)
Calories 885.3
Total Fat - 63.6 g
Saturated Fat - 27.2 g
Cholesterol - 191.8 mg
Sodium - 898.7 mg
Total Carbohydrate - 28 g
Dietary Fiber - 2.8 g
Sugars - 5 g
Protein - 48.4 g
Calcium - 182.7 mg
Iron - 5.6 mg
Vitamin C - 14 mg
Thiamin - 0.6 mg

Step 1

Using a sharp knife, slice lamb through centre, taking care not to cut all the way through.

Step 2

Remove and discard bone and then cut off any remaining fat and discard (or just buy boneless).

Step 3

Make a few small slashes on each side of the lamb and then place the lamb in a large shallow dish.

Step 4

Put oregano, garlic, chillie, lemon juice and white wine vinegar in a small bowl and whisk to combine.

Step 5

Pour over the lamb and into each side, cover and put in the fridge for 2 hours to marinate.

Step 6

Preheat a barbecue with lid to medium.

Step 7

Drain marinade from lamb and discard the marinade.

Step 8

Put lamb skin side down in a medium metal roasting pan and put on the barbecue plate and close lid.

Step 9

Cook for 10 minutes and then reduce heat to medium-low and close lid and cook turning once for a further 30 minutes to medium or until cooked to your liking.

Step 10

Transfer to a carving tray and cover and set aside for 15 minutes to rest.

Step 11

Corn and Parmesan Salad - Meanwhile wrap the corncob in foil and put on the barbecue plate, close the lid and cook turning once for 20 minutes and then set aside for 10 minutes to cool.