CELEBRATING Australia Day with lamb on the barbie is ingrained in us as much as the sun, surf and a cold one.
Whether you plan to get together with family and friends over a game of backyard cricket or round up the troops at the beach for a picnic sandy style, there's no doubt that lamb is the tastiest accompaniment to your day no matter where you end up.
Perfect for barbecuing, served with fresh salads or on an Aussie lamb steak roll, you can give our country a nod with a traditional feast however you prefer to cook it.
Visit themainmeal.com.au for more luscious lamb dishes and ideas this Australia Day.
Barbecued butterflied lamb leg seasoned with parsley, capers and lemon
1 ½ kg lamb leg, boned and butterflied
2 tbsp chopped fresh parsley
2 tbsp chopped capers
grated rind and juice oF one small lemon
1 tbsp olive oil
freshly ground pepper and salt, serve
Preheat the barbecue to 200ºC (the burners should be set at medium).
Combine the parsley, capers, rind, juice and oil, then rub over the lamb.
Then season with pepper and salt.
Place the lamb in the centre of the barbecue, skin side up.
Turn the burners directly under the lamb off. The remaining burners are left on to conduct and circulate the heat around the lamb.
Close the lid and cook for 25 minutes per 500g for a medium result, see tips below.
Test for doneness with tongs in the thickest part. Rare is soft when pressed, medium is springy and well done is very firm.
Remove lamb, cover loosely with foil, and rest lamb for 10-15 minutes before slicing. Serve the lamb with salad.
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