Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 1 avocado, peeled, deseeded, diced
- 4 large flat mushrooms
- 4 roma tomatoes, sliced
- 5milliliter virgin olive oil spray
- 2teaspoons balsamic vinegar
- 1.10kilograms Woolworths Australian Lamb Leg Butterflied with garlic & herb, butterflied, with garlic & herbs, at room temperature
- 120grams baby rocket
Nutrition per serving
3450kJ / 825Cal
3450 Kilojoules or 825 Calories
40% of daily energy intake*
Protein
47.8grams
Fat
63.2grams
Carbs
16.6grams
Sugars
6.3grams
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. Reduce heat to medium-high and cook lamb, skin-side down, for 10 minutes. Turn and cook for 10 minutes. Reduce heat to medium-low and cover with barbecue hood or foil. Continue to cook for a further 15 minutes for medium or until cooked to your liking. Remove from heat. Cover loosely with foil and rest for 10 minutes before slicing.
Step 2 of 3
Meanwhile, spray mushrooms with oil and season. Place onto barbecue plate, stem-side up, and cook for 2 minutes. Turn and cook for 2 minutes or until tender.
Step 3 of 3
Season tomato with salt and pepper. Arrange rocket leaves onto serving plates. Top with tomato and avocado. Drizzle over balsamic vinegar. Finish with lamb and mushroom. Serve.
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