Barbecued Pepperberry Butterflied Leg of Lamb

Author: Canadian Living

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).

  • Portion size 6 servings

Ingredients

  • 3 tablespoons Pepperberry Spice Blend
  • 2 tablespoons dry red wine
  • 1 tablespoon vegetable oil
  • 1 boneless leg of lamb (3 lb/1.5 kg)
  • quick plum chutney

Method

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 Quick Plum Chutney (see link).

Nutritional facts Per serving: about

  • Sodium 459 mg
  • Protein 40 g
  • Calories 367.0
  • Total fat 13 g
  • Cholesterol 141 mg
  • Saturated fat 5 g
  • Total carbohydrate 22 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Barbecued Pepperberry Butterflied Leg of Lamb

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