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How to make Barbecued spice rubbed lamb with sweet potato gratin

Yield = 6
Prep time: 0:10
Cook time: 2:30
Total time: 2:40

Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons ground coriander
  • 1/2 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 2.5kg Coles Australian Lamb Whole Leg Roast
  • 1 medium leek, thinly sliced
  • 1kg gold sweet potato, thinly sliced
  • 1 garlic clove, thinly sliced
  • 300ml thickened cream
  • 1 cup (120g) grated tasty cheddar
  • Salad leaves, to serve

Method

  • Step 1 Preheat a covered barbecue on medium. Alternatively, preheat oven to 200C.
  • Step 2 Combine oil, coriander, thyme and garlic powder in a small bowl. Rub over lamb. Season well. Place lamb in a disposable baking tray. Roast in covered barbecue using indirect heat, or in oven, for 2 hours 30 mins for medium or until cooked to your liking. Transfer lamb to a plate and cover with foil. Set aside for 20 mins to rest.
  • Step 3 Meanwhile, layer leek, sweet potato and garlic in an oiled medium disposable tray. Season well. Pour over cream and sprinkle with cheese. Cover with greased foil. Bake in covered barbecue using indirect heat, or in oven, removing foil halfway through cooking, for the last 1 hour 15 mins of lamb cooking time or until vegetables are tender and cheese is golden.
  • Step 4 Serve lamb with sweet potato gratin and salad leaves.