Mex­i­can but­ter­flied lamb with salsa.

Serves 4-6, Prep 15 mins, Cook 30 mins

New Idea - - Contents -

1.2kg but­ter­flied leg of lamb,

trimmed Lime wedges, to serve


1 tblsp olive oil 2 cloves gar­lic, crushed 1 tblsp ground cumin 2 tsps smoked pa­prika 1 tsp dried oregano 1 tsp Mex­i­can chilli pow­der 1 tsp sea salt flakes


¼ cup sliced jalapenos,

drained, chopped 1 cup fresh co­rian­der leaves

and stems, roughly chopped 2 Roma toma­toes, chopped

1 To make spice mix, com­bine all in­gre­di­ents in a small bowl. Mix well. 2 Us­ing a sharp knife, cut 1cm-deep slashes, about 2cm apart, across skin-side of lamb. Rub spice mix all over lamb. 3 Heat a lightly oiled bar­be­cue grill plate over a high heat. Add lamb, skin side up. Turn off mid­dle burn­ers. Re­duce heat to medium to low. Close lid or cover lamb loosely with foil. Cook for 20 min­utes. Turn over lamb. Cook with closed lid for a fur­ther 10 min­utes, or un­til cooked to your lik­ing. Re­move. Rest, loosely cov­ered with foil, for 15 min­utes. Thickly slice lamb. Re­serve meat juices. 4 Mean­while, make salsa. Com­bine all in­gre­di­ents in a medium bowl. Mix well. 5 Top lamb with meat juices and salsa. Serve with lime wedges.

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