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Photo of Barbecued lamb and vegetables by WW

Barbecued lamb and vegetables

7
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
There's nothing more enticing than the aromas from a backyard barbecue cook-up, plus it's simple and delicious.

Ingredients

Garlic

4 clove(s), crushed

Fresh rosemary

2 tbs, plus extra sprigs to garnish

Olive oil

2 tbs

Lamb backstrap, raw

400 g, (buy 500g), fat trimmed

Zucchini

2 medium, thickly sliced

Red onion

1 small, cut into thin wedges

Red capsicum

1 medium, cut into 3cm pieces

Eggplant

4 small, finger, halved and quartered

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine garlic, chopped rosemary and oil in a small bowl. Place half of the rosemary mixture in a shallow dish. Add lamb and turn to coat.
  2. Combine zucchini, onion, capsicum and eggplant in a large bowl. Add remaining rosemary mixture and toss to coat.
  3. Heat an oil-sprayed chargrill or barbecue over medium-high heat. Chargrill lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 10 minutes before slicing thickly.
  4. Meanwhile, chargrill vegetables, turning occasionally, for 8–10 minutes or until golden and tender. Transfer to a large serving bowl. Add sliced lamb and rosemary sprigs and toss to combine. Serve.

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