Herb rubbed lamb with chargrilled vegetables

Appetizing Herb rubbed lamb with chargrilled vegetables Recipe

Instead of cooking one dish for the kids and another for the adults, just divide the recipe at the last step to make fab kid-friendly and adult-friendly meals.
Herb rubbed lamb with chargrilled vegetables
Prep Time : 0:45 | Cook Time : 0:21 | Total Time : 1:06 | Serving : 4 person.


  • 2 teaspoons dried Italian or lamb herbs

  • 1 garlic clove, crushed

  • 2 tablespoons lemon juice

  • 2 tablespoons olive oil

  • 4 (600g) lean lamb leg steaks

  • 1 red capsicum, halved

  • 3 medium zucchini

  • 12 cherry tomatoes

  • 10 large button mushrooms

  • Olive oil cooking spray

  • 30g parmesan cheese, shaved (see tip)

  • 250g tub reduced-fat hommus dip

  • Warmed pita pockets, to serve

  • Lemon wedges, to serve


  • Step 1

    Combine dried herbs, garlic, lemon juice and oil in a shallow glass or ceramic dish. Season with salt and pepper. Add two lamb steaks. Cover. Refrigerate for 15 minutes.

  • Step 2

    Meanwhile, cut remaining lamb into 2cm pieces. Cut 1 capsicum half into 2cm pieces. Slice 1 zucchini into 1cm-thick slices. Halve 4 cherry tomatoes and 4 button mushrooms. Thread vegetables and lamb alternately onto skewers. Place in a glass or ceramic dish. Spray with oil. Set aside.

  • Step 3

    Thickly slice remaining capsicum lengthways. Thinly slice remaining zucchini lengthways. Halve remaining mushrooms. Place in a bowl. Add tomatoes. Spray with oil. Toss to coat.

  • Step 4

    Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook skewers, turning, for 5 to 6 minutes or until lamb is just cooked through and vegetables tender. Place on a plate. Cover.

  • Step 5

    Cook lamb steaks for 4 to 5 minutes each side for medium or until cooked to your liking. Place on a plate. Cover. Stand for 5 minutes to rest. Cook vegetables, turning, for 4 to 5 minutes or until just tender. Place in a bowl. Add parmesan and remaining oil. Toss to combine. Serve lamb steaks with chargrilled vegetable mixture, pita pockets, hommus and lemon wedges.

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