bella's bbq lemony lamb & Charred Vegetables for australia day 

Lamb is far and away the most loved of Aussie meats, and this recipe is absolutely delicious for your Aussie Day BBQ. It features LOTS of lemon (we’ve used the zest and juice for extra flavour), which is perfect with lamb as it helps cut through the richness.

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1. To make the marinade/dressing, zest lemons, then juice lemons. Place zest and juice in a bowl, and mix with finely chopped rosemary, crushed garlic, smoked paprika, 150ml extra virgin olive oil, and season to taste. Set aside half the mix, to be used as a dressing later on. 

2. Using the other half of the mix, marinate the lamb over night or for at least 30 minutes. Heat bbq to medium and cook, turning every so often for 25 minutes. Remove from heat, cover with foil and let rest for 10 minutes.

3. In the meantime, slice vegetables and toss in 50ml olive oil. Grill on high, the capsicum and zucchini will be quick and can stay slightly raw in the centre, however the eggplant needs to be cooked all the way through.

4. Once the lamb has rested, slice. Place veggies on the base of a deep XL serving plate, then top with sliced lamb. Pour over any juices that have come out of the lamb. Finally, pour over the reserved marinade/dressing.

5. Serve and enjoy!

Serves approximately 6-8 people, as a main.


1 butterflied leg of lamb (approx. 1kg)

2 lemons (zest and juice)

1 bunch rosemary, finely choppes

6 cloves of garlic, crushed

1 Tbsp smoked paprika

150ml extra virgin olive oil

salt and pepper

1 large (400g) eggplant, sliced

2 large (400g) red capsicum, sliced

2 large zucchini (400g), sliced

50ml extra virgin olive oil