Barbecued butterflied lamb leg with roasted vegetables and tahini dressing recipe | Australian Lamb

Ingredients

• 1.5kg butterflied lamb leg, trimmed of excess fat
• Juice of 1 lemon
• 2 tbsp extra virgin olive oil
• 800g Kent pumpkin, peeled and cut into 2cm thick wedges
• 2 red capsicums, seeded and cut into 4 cm pieces
• 2 zucchini, cut on diagonal in 4 cm pieces
• 2 tbsp tahini paste
• 1 tbsp lemon juice
• 1-2 tbsp water
• Dukkah, to serve