BBQ Marinated Lamb with Rainbow Root Vegetables & Olives

10 mins
45 mins
A beautifully arranged platter of frenched lamb cutlets and root vegetables.


  • 2.5kg lamb rib chops, French trimmed


  • 6 garlic cloves, roughly chopped
  • 10g rosemary leaves
  • 10g thyme leaves
  • ¼ cup Plenty “Heart Smart” Safflower Oil
  • ¼ cup preserved lemon, finely chopped

Rainbow Root Vegetables

  • 1 tbsp dried mixed herbs
  • ¼ cup Plenty “Heart Smart” Safflower Oil
  • ½ cup large green or purple olives
  • 4 – 5 rainbow Dutch carrots, cut in half lengthways, retain a little of the stems
  • 1 cup beetroot, roughly chopped into large pieces
  • 1 cup turnip, roughly chopped into large pieces
  • 1 cup pumpkin, roughly chopped into large pieces
  • 1 cup white (roasting) potatoes, roughly chopped into large pieces

Macadamia Dressing

  • 2 tbsp toasted macadamias, roughly chopped
  • 4 tbsp Plenty Macadamia Oil
  • 1 tbsp each basil & parsley, chopped
  • 1 tbsp preserved lemon, chopped
  • ½ lemon, zest
  • ½ tsp salt or to taste
  • Pepper to taste


  1. Mix marinade ingredients together in a bowl, add lamb, coat well, cover and refrigerate for at least 2 hours, or up to overnight.
  2. Preheat oven to 200°C. Mix all root vegetable dish ingredients together in a large bowl, toss well, then place carefully onto a lined baking tray and cook for around 45 minutes or until harder root vegetables are cooked through. Gently turn the vegetables a couple of times during the cook. Let some of them char a little, it adds flavour and charm.
  3. While the vegetables are cooking, mix macadamia dressing ingredients together, whisk well and put aside.
  4. When the vegetables are just about ready, grill the lamb chops on a grill plate or BBQ till medium rare. Serve all together and drizzle everything generously with macadamia dressing.


  • Experiment with your potatoes – Kipfler would be lovely with this recipe!
  • If you want to use fresh herbs with the roast veges, try thyme and rosemary.
  • Experiment with your olives too! Try a mix of pitted Kalamata and Sicilian.

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