BBQ Lamb With Zucchini And Eggplant Salad Recipe

Indulge in the flavours of tender BBQ lamb, marinated in aromatic spices, paired with a refreshing zucchini and eggplant salad for a delightful dinner feast.

Ingredients

For BBQ Lamb

• 1.5 kg (3.3 lbs) lamb leg

• 4 cloves of garlic, minced

• 2 tablespoons olive oil

• 2 tablespoons lemon juice

• 2 teaspoons dried oregano

• 2 teaspoons ground cumin

• 1 teaspoon paprika

• Salt and pepper to taste

For Zucchini and Eggplant Salad

• 2 medium zucchinis, thinly sliced

• 1 medium eggplant, cubed

• 1 red onion, thinly sliced

• 2 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• 1 tablespoon honey

• 1/4 cup chopped fresh mint leaves

• Salt and pepper to taste

Instructions

1. In a bowl, combine minced garlic, olive oil, lemon juice, dried oregano, ground cumin, paprika, salt, and pepper. Mix well to create a marinade.
2. Place the deboned, butterflied lamb leg in a large dish and pour the marinade over it. Massage the marinade into the lamb, ensuring it is evenly coated. Cover the dish and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. Preheat your BBQ grill to medium-high heat.
4. While the grill is heating, prepare the zucchini and eggplant salad. In a large bowl, combine sliced zucchinis, cubed eggplant, and thinly sliced red onion.
5. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing for the salad.
6. Pour the dressing over the zucchini, eggplant, and onion mixture. Add chopped mint leaves and toss everything together until well coated. Set the salad aside to marinate while you cook the lamb.
7. Once the grill is hot, remove the lamb from the marinade and place it on the grill. Cook for about 8-10 minutes per side, or until the internal temperature reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
8. Once the lamb is cooked to your liking, remove it from the grill and let it rest for a few minutes before slicing.
9. While the lamb is resting, you can grill the marinated zucchini and eggplant slices for a few minutes on each side until they are lightly charred and tender.
10. To serve, thinly slice the lamb and arrange it on a platter. Add the grilled zucchini and eggplant salad on the side or on top of the sliced lamb.
11. Garnish with additional fresh mint leaves if desired, and serve immediately.