Served with roast vegetables and crusty bread, this simple to make but tasty family dinner is perfect for the cool and mild autumnal weather we’re having.
1/4 cup (60ml) lemon juice
2 tablespoons olive oil
1 tablespoon smoked paprika
2 garlic cloves, crushed
Boneless Lamb Leg
500g potatoes, thickly sliced
2 red onions, cut into wedges
1 red capsicum, seeded, thickly sliced
500g small tomatoes
1/2 cup (80g) kalamata olives
Flat-leaf parsley leaves, to serve
Crusty sourdough bread, to serve
Preheat a covered barbecue on medium. (Alternatively, preheat oven to 200 ° C.)
Combine the lemon juice, half the oil, garlic and paprika in a small bowl. Season well.
Rub all over the lamb to coat. Place the lamb, potato, onion and capsicum in a metal
Roast in covered barbecue using indirect heat for 40 mins. Add the tomatoes and olives and cook for 20 mins or until the vegetables are tender and lamb is cooked to your liking. (Alternatively, cook in oven for 40 mins. Add the tomatoes and olives and cook for 20 mins or until the vegetables are tender and lamb is cooked to your liking.) Transfer the lamb to a serving plate. Cover with foil and set aside for 10 mins to rest. Sprinkle the lamb with parsley. Serve with the tomato mixture and bread.