BBQ Lamb with Avocado Chimichurri Dressing

Prep: 10 min

Cook: 30 min

Serves: 4-6

Difficulty:

Cuisine:

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Incredibly easy BBQ lamb recipe perfect for summer and Australia Day celebrations. Fire up the barbecue this summer!

Credit: Whisk Media Group

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BBQ Lamb with Avocado Chimichurri Dressing

Ingredients:

1.4kg butterflied, boneless lamb leg

1⁄4 cup olive oil, plus extra to drizzle

2 cobs corn

2 large avocados

2 cups coriander leaves

2 cups parsley leaves

1 long green chilli, chopped

2 tablespoons water

6 radishes, thinly sliced

Method:

Preheat a barbecue to medium-high heat. Drizzle the lamb with oil and sprinkle with salt and pepper. Cook on the barbecue for 30 minutes, turning every 10 minutes, until medium or cooked to your liking. Add the corn to the barbecue in the last 15 minutes of cooking and turn occasionally until charred
Remove the lamb, cover with foil and rest for 10 minutes. Slice the corn from the cob
Meanwhile, to make the avocado chimichurri, place quarter of an avocado, coriander, parsley, chilli, 1⁄4 cup olive oil and water in a small food processor and blend until finely chopped and well combined
Cut the remaining avocado into large wedges and place in a serving bowl with the corn and radishes. Drizzle with olive oil and season with salt and pepper. Toss to combine
To serve, slice the lamb, drizzle with the avocado chimichurri and serve with the avocado and barbecue corn salad