BBQ Lamb & Roast Vegetable Salad With Tahini & Dukkah Recipe
Put your Matador BBQ to use with our creative recipes. Follow this BBQ lamb & roast vegetable salad with tahini & dukkah recipe for a delicious meal.
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Cooking tools:
- Grill
- Instant-read thermometer
- Oven
- Baking sheet
- Mixing bowl
- Aluminum foil
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 1.5kg butterflied lamb leg (2.2 bone in), trimmed of excess fat
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 800g kent pumpkin, cut into 2cm thick wedges
- 2 red capsicum, seeded and cut into 4cm pieces
- 2 zucchini, cut on diagonal in 4cm pieces
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1-2 tablespoons water
- Dukkah, to serve
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