BBQ Lamb and Roast Vegetable Salad with Tahini and Dukkah

Relive the freshness of this summer style dish any time of year.

Preparation: 20 minutes
Cooking: 40 minutes
Serves: 8


1.5kg butterflied lamb leg (2.2 bone in), trimmed of excess fat

Juice of 1 lemon

2 tablespoons extra virgin olive oil

800g kent pumpkin, cut into 2cm thick wedges

2 red capsicum, seeded and cut into 4cm pieces

2 zucchini, cut on diagonal in 4cm pieces

Tahini dressing

2 tablespoons tahini

1 tablespoon lemon juice

1-2 tablespoons water

Dukkah, to serve


Preheat oven to 220C.

Place lamb in a baking tray and pour over the lemon juice. Drizzle with 1 tablespoon oil and season with salt and pepper. Cover loosely with foil and leave at room temperature for 30 minutes.

Place pumpkin, capsicum and zucchini in a large bowl and drizzle with 1 tablespoon oil, salt and pepper, toss to coat. Spread over 2 or 3 baking trays and roast for 35-40 minutes until vegetables are golden brown and cooked through.

Preheat a BBQ to 220C and cook lamb over indirect heat, serving side down for 15 minutes, turn over and cook for another 10 minutes for medium/medium rare, or until a thermometer reads 60C. Or until cooked to your liking. Rest covered loosely with foil for 15-20 minutes.

For tahini dressing, whisk tahini, lemon juice and water in a small bowl until the consistency of thickened cream. Add water to thin or more tahini to thicken. Season with salt and pepper to taste. Slice lamb and serve with vegetables and tahini dressing, sprinkle with dukkah to serve.