Barbecued lamb and tomatoes
Barbecued lamb served with vine-ripened tomatoes for Christmas dinner, a dish inspired by a meal created by Chef Casey McDonald, Craggy Range Vineyard, Hawkes Bay. The bean puree and green sauce really makes this dish!
1 large leg of lamb
6 cloves garlic
2 cups chopped spinach leaves
1 cup peas
2 cups parsley leaves, no stalks
2 Tbsp drained capers
4 Tbsp lemon juice
1 Tbsp lemon zest
¼ cup mint leaves
1-2 cloves garlic
¼ cup avocado oil
1 bulb garlic
1 Tbsp canola oil
2 x 400g cans butter beans, drained and rinsed
¼ cup water
Barbecued leg of lamb:
1 large leg of leg
Pre-heat barbecue with lid or oven to 180°C
Bring the lamb out of the fridge about 30 minutes before cooking to bring to room temperature
Slice small holes all over the lamb
Poke garlic cloves into the holes
Sprinkle with salt and pepper
Place on barbecue rack (or oven tray if cooking in oven) and put lid back on to retain heat
Cook for approximately 50 minutes per 1kg of lamb
Remove from barbecue and allow to rest for 30 minutes in a roasting dish covered with aluminium foil before serving
For more about roasting New Zealand beef and lamb
Blanch the spinach in boiling water then refresh in ice cold water.
Boil the peas for 2 minutes then drain and refresh in ice cold water.
When both are cold, drain and set aside.
Place all ingredients in a food processor and blend until smooth.
Keep refrigerated until ready to serve.
Heat oven to 175°C.
Place garlic in a small oven-proof dish and drizzle with oil.
Roast for approximately 30 minutes or until soft on the inside when squeezed.
Remove from oven and cool.
When cool, squeeze the garlic pulp out and place in a food processor with beans and water.
Blend until smooth, place in a bowl, cover.
Refrigerate until ready to serve.
Tip: serve with fresh vine-ripened tomatoes gently roasted on the BBQ
Nutrition Information Panel
|Per Serving [12 Serves]|
|- saturated fat||4.0g|