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Oregano and Chilli Lamb With Corn and Parmesan Salad

Here's how you make Oregano and Chilli Lamb With Corn and Parmesan Salad
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  • Servings: 6
  • Prep: 25m
  • Cook: 40-60m
  • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • LAMB
  • 1 1/2 kg lamb leg (butterflied)
  • 3 tablespoons fresh chopped oregano
  • 3 garlic cloves (thinly sliced)
  • 2 red chilies (small finely chopped)
  • 3 tablespoons lemon juice (fresh)
  • 2 tablespoons white wine vinegar
  • 6 bread rolls (dinner rolls, small wholegrain or small baquette or gluten free bread to serve)
  • CORN & PARMESAN SALAD
  • 1 corn cob (on the cob, husk and silk removed)
  • 120 grams salad leaves (mixed 8 cups)
  • 2 carrots (cut into thin rounds)
  • 30 grams walnuts (1/4 cup roughly chopped)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice (fresh)
  • 2 teaspoons prepared mustard (coarse grain mustard or gluten-free wholegrain mustard)
  • Black pepper (to taste freshly ground)
  • 20 grams parmesan cheese (shavings)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

  • Step 12: Using a sharp knife, cut kernels off corncob.

  • Step 13: Put salad leaves, carrotm walnuts and corn in a large bowl and toss to combine.

  • Step 14: Put the balasamic vinegar, lemon juice and mustard in a small bowl and season with pepper and whisk to combine.

  • Step 15: Pour over the salad and toss to combine and then top with parmesan shavings.

  • Step 16: Carve the lamb and divide between plates and serve with the salad and the bread of choice.


We hope you enjoy this recipe!

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