Barbecued lamb

Enjoyable Barbecued lamb, brown rice and pumpkin salad with cranberry dressing Recipe

Create a dish the whole family will enjoy with this flavoursome barbecued lamb served with a light brown rice and pumpkin salad.
Barbecued lamb, brown rice and pumpkin salad with cranberry dressing
Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 6 person.


  • 2 tablespoons extra virgin olive oil

  • 3 garlic cloves, crushed

  • 1 tablespoon thyme leaves, chopped

  • 1kg Coles Australian butterflied lamb leg

  • 500g pumpkin, cut into wedges

  • 450g pkt Coles Brand Microwaveable medium grain brown rice

  • 1/4 cup (35g) dried cranberries

  • 2 tablespoons red wine vinegar

  • 2 tablespoons extra virgin olive oil, extra

  • 1 teaspoon ground cumin

  • 100g baby spinach leaves

  • 2 tablespoons hazelnuts, toasted, chopped


  • Step 1

    Combine oil, garlic and thyme in a large bowl. Season with salt and pepper. Add lamb and turn to coat.

  • Step 2

    Preheat a barbecue grill or chargrill on medium-high. Cook lamb for 5 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Rest, covered with foil, for 5 mins. Slice thinly.

  • Step 3

    Cook pumpkin on grill for 4 mins each side or until tender. Cook rice in microwave following packet directions.

  • Step 4

    Combine cranberries, vinegar, extra oil and cumin in a small jug. Combine pumpkin, rice and spinach in a large bowl. Serve rice mixture topped with lamb, and drizzle with dressing. Top with hazelnuts.

  • Step 5

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