Barbecued Pepperberry Butterflied Leg of Lamb
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 367 |
| pro | 40 g |
| total fat | 13 g |
| sat. fat | 5 g |
| carb | 22 g |
| fibre | 2 g |
| chol | 141 mg |
| sodium | 459 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 26 |
| vit A | 7 |
| vit C | 12 |
| folate | 1 |
Pepperberry is a native Australian spice that's similar in flavour and appearance to peppercorn but with a mineral citrus finish. Use a premade rub or make your own Pepperberry Spice Blend (see link).
Ingredients
- 3 tbsp Pepperberry Spice Blend
- 2 tbsp dry red wine
- 1 tbsp vegetable oil
- 1 butterflied boneless leg of lamb, (3 lb/1.5 kg)
- Quick plum chutney
Preparation
Place lamb on greased grill over medium-high heat. Close lid and grill, turning once, until meat thermometer registers 160°F (70°C) for medium, about 40 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing thinly across the grain. Serve with Quick Plum Chutney (see link).
Additional information :
Source : Canadian Living Magazine: September 2006
- Keywords : Dinner; Lamb; Red wine; Grill/Barbecue;
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