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
- Credits : Canadian Living Magazine: September 2006
Ingredients
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
- Folate 1.0
- Calcium 2.0
- Vitamin A 7.0
- Vitamin C 12.0
