This is a really delicious meal and it has a great plan B for fussy kids that don’t eat these types of vegetables. The flavours of the vegetables are great when BBQ’d and mixed together, so it is worth getting them to try it. If they don’t like it, you can make them a Lamb Wrap with Tzatziki which is a good meal in itself.
1 egg plant
1 bunch of asparagus
1 red capsicum
1 yellow capsicum
1 purple onion
1 packet of cherry tomatoes
1 boned leg of lamb marinated in garlic and herbs from your local supermarket
150gm creamy feta cheese
100gm pitted kalamata olives
2 table spoons of olive oil
1 table spoon of balsamic vinegar
1 tub of Tzatziki
salt and pepper to taste
Take the lamb out of the fridge about half an hour before you are ready to cook. It is much better to cook meat closer to room temperature rather than straight from the fridge.
Crank up the BBQ. I always pre-heat it for about 10 mins with the hood down to get it nice and hot. Just before you are ready to start cooking, turn the BBQ down to medium – that’s a trick my wife taught me to prevent burning everything 🙂
Break the woody ends off the asparagus and then cut the stalks in half.
Slice the zucchini, egg plant, capsicum into thick even sized chunks. I normally cut them to about 25mm – 30mm thick (ie not cubes).
With the onion, make sure you don’t cut off the ends of the onion when you peel it. I like to keep these intact so that you can put the onions on the BBQ and cook them without them falling apart. Cut the onion into 8 pieces (cut in half first, then cut each end into quarters, leaving a small part of the end on each piece.
Put all veges (except the olives) in a plastic back with some olive oil, salt and pepper and shake to coat them all.
I like to cook the Lamb on an open grill plate, and the veges on a hot plate. Start cooking the lamb first as this will take the longest. Heston Blumenthal recommends turning your meat often. Don’t let anyone tell you any different – if you need proof, check out this.
Once the lamb is under way, start cooking your other vegetables. It doesn’t really matter what order you cook stuff in. I just chuck it all one and take it off when it is done. The salad is served warm, not hot. As the pieces become cooked, put them in a large mixing bowl. As they start to cool down, the juices from the veges mix together creating a great blend of flavours. It normally takes 10-15 mins to cook the veges.
Finalising the salad
The last thing to do is assemble the salad. Toss the veges in your mixing bowl, add olives, feta (broken into small pieces) and olive oil and balsamic vinegar. Toss again and then taste. Add salt and/or pepper to taste. Leave in the bowl while you carve the lamb.
Let the lamb rest for 10 mins wrapped in some aluminium foil (shiny side facing the meat). Take the meat out of the foil, and add the juices to the veges. Carve the lamb into pieces about the same size as the veges. Catch all the juices and add to the salad. Toss salad for a final time.
Put the salad in a large bowl for each person, and lay the lamb on top. Put a table spoon of Tzatziki on the top of each bowl.
Serves 4 people with some lamb left over for sandwiches the next day.