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Roast Lamb with BBQ Vegetables

Time
4-6 hours
Serves
4
Calories
321

Ingredients

  • 400g lamb
  • 2 red capsicum cut into large chunks
  • 400g eggplant cut into thick slices
  • 400 cherry tomatoes
  • Juice of 1 lemon

Method

  1. Brown the lamb in a slow cooker with searing mode, or in a pan then place in a slow cooker and cook on high for 4 hours or low for 6 or more hours
  2. Heat the BBQ on high heat place the capsicum skin side down, eggplant and cherry tomatoes in the BBQ until slightly charred, turning every now and then.
  3. Serve with the lamb and squeeze lemon juice over the top.