BBQ Lamb & Roast Vegetable Salad

INGREDIENTS
METHOD
Lamb:
  1. In a blender mix the rub, the lemon juice, the salt, the black pepper (freshly grounded) and the olive oil.
  2. Cut the garlic in slices. Make an incision on the surface of the meat (with a small knife) and incorporate the garlic slices into this small hole.
  3. Rub the lamb leg with the Nomu rub mix and let marinate for 1 hour minimum.
  4. Grill the lamb over indirect heat for 70-90 minutes (120°F inside) for a rare cooking temperature. Allow more time for the following doneness: 125°F (medium rare), 135°F (medium), 150°F (medium well)
  5. Once you reach the desired doneness place the meat into aluminum foil and let rest for 15 minutes before cutting. 
Vegetable Salad:

Place capsicum, zucchini and carrots in a large bowl and drizzle with olive oil, salt and pepper; toss to coat.  Spread over 2 baking trays and roast for 35-40 minutes until vegetables are golden brown and cooked through.

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