Quality Barbecue Tools
Tongs | Digital Thermometer
1 tbsp. chopped rosemary
1 tbsp. chopped thymes leaves
2 tbsp.n olive oil
a good pinch salt and pepper
4 x 300g lamb rump
1 red capsicum
1 bunch asparagus, trimmed
1 red onion, peeled and cut into wedges
½ cup pitted kalamata olives, halved
½ cup parsley leaves
60g Persian feta
1 tbsp.olive oil
1 tbsp. balsamic vinegar
1 tsp. lemon juice
Note: The ideal internal temperatures for lamb are 62ᵒC for medium rare, 65ᵒC for medium, 70ᵒC for medium well and 75ᵒC for well done.