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Marinated BBQ Lamb


  • 2 cloves garlic, finely chopped
  • 100 g mixed salad leaves, washed
  • 600 g washed potatoes, cut into 5mm slices
  • 1/4 cup WEIGHT WATCHERS* Honey and Mustard Dressing
  • 1 tbspn COLES* Pure Olive Oil
  • 1/4 cup LEA & PERRINS* Worcestershire Sauce
  • 1/3 cup HP Sauce
  • 500 g YOU’LL LOVE COLES* Lamb Rump Steak, fat trimmed

Cooking method

  1. Combine Worcestershire sauce, 2 tablespoon of the HP sauce, garlic and half the oil in a shallow dish. Add lamb and coat with marinade. Cover and marinate in refrigerator for 1 hour (or overnight).
  2. Heat barbecue to medium-high and cook the lamb for 3-4 minutes each side, until just cooked. Remove, cover and keep warm. Brush barbecue with remaining oil and cook potato slices for 5-6 minutes each side, until browned and tender.
  3. Arrange salad leaves on serving plates and drizzle with dressing. Add lamb and serve with potato stacks topped with HP sauce.


February 14, 2010 - Posted by | Beef

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