April 5, 2012

Easter lamb with yummy greens

In our house, it really doesn't feel like Easter unless we have lamb and go camping. Sadly last years camping trip ended at 1am Easter Sunday with us packing up the boys and our drenched tent, then driving through the night back to Sydney.

Even though it has rained every Easter since we have been back in Australia we still love packing up the tent, esky and loads of food to go and hang out in the bush or by the ocean somewhere and just enjoy our beautiful country. This year is a little different.

We threw our sodden tent in the bin when we arrived home from last years camping trip because it was the second year it let us down and we haven't gotten around to buying another one.
At first I was really devistated we were staying in Sydney but then I remembered the coast is but an hour away and we can still relax and enjoy the weekend and maybe I might be able to whip up a batch of hot cross buns tomorrow?

Anyway enough about that!

I got a bit ahead of myself last week and bought a beautiful leg of lamb at my new favourite butcher down in Glebe- Glenmore Meats. It was the second time I'd visited and picked up a 2.2kg leg of lamb for $20!! It was a bargin and tasted fantastic.

I love lamb on the BBQ, the smokey flavour mixed with my favourite herbs and spices rubbed all over it (dried thyme, cracked pepper, cumin, smoked paprika and salt) then spike the leg with big pieces of garlic- YUM!
Once the BBQ is at medium temp place the leg in a tray that is heavly layered with thickly sliced onion and eggplant, pop the leg on top then lower the lid on the BBQ and cook for about 2 hours depending on the size of leg and your barbie.

To serve the leg I whipped up some very simple beans and asparagus cooked with one roughly diced tomato and a squeeze of lemon (and yes, that is half a lemon in the with the beans, gives it more of a citrus flavour), salt and pepper. A very light and easy side dish that compliments the lamb beautifully and if you have any left over they go really well on an antipasto platter.

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