Your Summer Barbeque Doesn’t Get Any Easier Than This Boneless Lamb Leg Recipe
BARBEQUE BONELESS LAMB LEG RECIPE
Recipe by Angela Casley, VIVA magazine
Makes 1 leg of lamb
INGREDIENTS
3 cloves garlic, crushed
1 Tbsp grated ginger
1 pinch chilli flakes
¼ cup pomegranate molasses
¼ cup soy sauce
1 Tbsp foodies extra virgin olive oil
½ cup chopped mint
1.2kg boneless leg lamb
1 bunch of asparagus, ends snapped off
foodies flaky sea salt, and pepper, to season
1 lime, cut into wedges
Mint leaves, to serve
SALAD INGREDIENTS
1 mango, peeled and cubed
½ cucumber, cubed
½ red chilli, thinly sliced
¼ cup chopped fresh mint
1 lime, to squeeze
Step 1
Into a large bowl combine the garlic, ginger, chilli, molasses, soy, foodies extra virgin olive oil, and mint. Add the lamb, turning to cover it with liquid. Leave to marinate overnight or for a few hours.
Step 2
Preheat a barbeque to medium heat. Pat the lamb dry and place onto the heat for 10-15 minutes, turning for a further 15 minutes. Cover with tinfoil for another 10 minutes or until done to your liking. Remove and sit for 10 minutes before slicing.
Step 3
Place the asparagus onto the barbeque, cooking for a few minutes and turning it until it’s brown on all sides. Season with foodies flaky sea salt and pepper.
Step 4
In a small bowl place the mango, cucumber, chilli and mint. Squeeze over the lime juice.
Step 5
Serve the lamb alongside the asparagus with a dollop of mango and some mint leaves.
Recipe by Angela Casley, VIVA magazine
Makes 1 leg of lamb
INGREDIENTS
3 cloves garlic, crushed
1 Tbsp grated ginger
1 pinch chilli flakes
¼ cup pomegranate molasses
¼ cup soy sauce
1 Tbsp foodies extra virgin olive oil
½ cup chopped mint
1.2kg boneless leg lamb
1 bunch of asparagus, ends snapped off
foodies flaky sea salt, and pepper, to season
1 lime, cut into wedges
Mint leaves, to serve
SALAD INGREDIENTS
1 mango, peeled and cubed
½ cucumber, cubed
½ red chilli, thinly sliced
¼ cup chopped fresh mint
1 lime, to squeeze
Step 1
Into a large bowl combine the garlic, ginger, chilli, molasses, soy, foodies extra virgin olive oil, and mint. Add the lamb, turning to cover it with liquid. Leave to marinate overnight or for a few hours.
Step 2
Preheat a barbeque to medium heat. Pat the lamb dry and place onto the heat for 10-15 minutes, turning for a further 15 minutes. Cover with tinfoil for another 10 minutes or until done to your liking. Remove and sit for 10 minutes before slicing.
Step 3
Place the asparagus onto the barbeque, cooking for a few minutes and turning it until it’s brown on all sides. Season with foodies flaky sea salt and pepper.
Step 4
In a small bowl place the mango, cucumber, chilli and mint. Squeeze over the lime juice.
Step 5
Serve the lamb alongside the asparagus with a dollop of mango and some mint leaves.
- foodies for food lovers