Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 1 clove garlic, crushed
- 1 large red capsicum, thickly sliced
- 2 medium eggplants, sliced into 1cm rounds
- 2tablespoons fresh mint leaves
- 1 small red onion, sliced
- 1tablespoons red wine vinegar
- 1.20kilograms butterflied lamb shoulder, marinated in lemon and garlic
- 1 pinch pepper (for seasoning)
- 2tablespoons olive oil
- 1 pinch sea salt ground (to taste)
Nutrition per serving
2530kJ / 607Cal
2530 Kilojoules or 607 Calories
29% of daily energy intake*
Protein
33.2grams
Fat
46.3grams
Carbs
15.8grams
Sugars
7.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat BBQ on high. Place lamb on barbecue, fat-side down. Reduce heat to medium-high and cook for 15 minutes, turn and cook for a further 20 minutes. Transfer to a platter, cover loosely with foil and rest for 10 minutes.
Step 2 of 3
Meanwhile, combine oil and garlic in a small bowl and season with salt and pepper. Brush eggplant and capsicum with oil mixture and cook on barbecue grill plate for about 3 minutes each side.
Step 3 of 3
Transfer to a serving platter. Slice the lamb and add to platter. Top lamb and vegetables with onion and mint. Drizzle vinegar over. Serve.
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