Barbecued Pepperberry Butterflied Leg of Lamb
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 below).
Servings: 6
Ingredients:
| 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% |
-
3 tbsp ground pepperberry rub
2 tbsp dry red wine
1 tbsp vegetable oil
1 butterflied boneless leg of lamb (3 lb/1.5 kg)
Quick plum Chutney
Preparation:
In large bowl, combine pepperberry rub, wine and oil; add lamb, rubbing to coat all over. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 8 hours.)
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 chutney.
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 chutney.
Additional Information
- Pepperberry Spice Blend: Combine 1 tbsp (15 mL) chili powder; 1-1/2 tsp (7 mL) each pepper and grated lemon rind; 1 tsp (5 mL) each packed brown sugar and sa< and 1/2 tsp (2 mL) dried oregano.
Makes about 3 tbsp (50 mL).
Source
Canadian Living Magazine: September 2006
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