Lamb and as­para­gus spell sum­mer

Get fired up for the hot weather.

The Invercargill Eye - - COMMUNITY COOKBOOK - Recipe cour­tesy of My Food Bag my­food­ Look good? You’ll love our My BBQ Bag! my­food­ bbq

cooked to your lik­ing. Turn ev­ery 5 min­utes to en­sure even cook­ing. Set aside, cov­ered, to rest.

While lamb is cook­ing, cut pota­toes into halves and quar­ters un­til roughly the same size and cook in pot of boil­ing water for about 15 min­utes, un­til ten­der. Drain well, re­turn to pot and toss with but­ter. Sea­son and set aside.

Slice toma­toes into 1cm slices, sea­son and place on a plat­ter. Shave Parme­san cheese and set aside. Re­move woody ends from as­para­gus.

Cook as­para­gus on bar­be­cue hot plate for about 3 min­utes, un­til charred and ten­der. Add to the plat­ter with the toma­toes, top with Parme­san cheese, driz­zle over bal­samic glaze and gar­nish with picked basil leaves. Slice lamb thickly against the grain.

To serve, di­vide slices of lamb, baby pota­toes and tomato salad be­tween the plates.

Bar­be­cued butterflied lamb leg with tomato salad and grilled as­para­gus

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