Preparation time is 25minutes
Cook time is 35minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 345milliliter ale
- 4 medium vine-ripened tomatoes, roughly chopped
- 1/4 cup mint leaves, shredded
- 250grams cherry tomatoes, halved lengthways
- 1/4 cup extra virgin olive oil
- 2tablespoons balsamic vinegar
- 950grams leg lamb
- 1tablespoons vegetable oil
Nutrition per serving
3550kJ
Protein
38.5grams
Sugars
11.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place lamb leg into a ceramic heatproof dish. Pour over ale, cover and refrigerate for at least 2 hours or overnight if time permits.
Step 2 of 5
Remove lamb and bring to room temperature. Preheat a BBQ on medium heat. Discard liquid.
Step 3 of 5
Grease BBQ plate with oil. Add lamb and cook for 3-5 minutes on each side or until golden. Transfer to a metal baking dish and place on the other barbecue plate. Cover with lid. Cook for 25 minutes for medium rare or until cooked to your liking. Cover lamb with foil and rest for 10 minutes.
Step 4 of 5
Meanwhile, arrange the chopped tomatoes on a platter. Top with roma tomatoes. Whisk oil and vinegar in a bowl. Season with salt and pepper. Drizzle dressing over tomato salad.
Step 5 of 5
Slice lamb meat and add to the serving platter with tomato. Top with the mint leaves. Serve.
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