Photo: Emiliano Vittoriosi
Barbecued Australian lamb leg with grilled vegetables and almond pesto recipe Recipe
19 ingredients
6-8 servings
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Estimated Nutrition (whole recipe, rough)
693
Calories
41g
Protein
46g
Fat
32g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Australian leg of lamb, boneless, butterflied, and trimmed
- 1 cup red wine
- ¼ cup extra virgin olive oil
- 2 cloves of garlic, chopped
- 2 teaspoons oregano, dry
- 2 teaspoons basil, dry
- freshly ground black pepper, to taste
- 2 red peppers, halved
- 1 eggplant, sliced
- 1 zucchini, sliced
- 1 pint portabella mushrooms
- 24 asparagus spears
- olive oil, for grilling
- 1⁄3 cup dry roasted or blanched almonds
- 1 cup Italian parsley, chopped
- ½ cup basil, chopped
- ¼ cup extra virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons soft goat or feta cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes