Grilled lamb leg

Better Homes and Gardens (Australia) - - Star Ingredient -

Skew­ers of mar­i­nated meat are an easy way to serve this pop­u­lar cut of lamb. A bed of smoky beans turns it into a win­ter win­ner.

Prepa­ra­tion time: 25 mins plus overnight mar­i­nat­ing Cook­ing time: 20 mins Serves 4–6

1kg piece but­ter­flied lamb leg, cut into 6 equal pieces 2 Tbsp ro­bust ex­tra vir­gin olive oil, plus ex­tra 1 Tbsp, and ex­tra, to gar­nish 1 Tbsp finely chopped

rose­mary Finely grated zest and

juice of 1 le­mon Sea-salt flakes and freshly ground black pep­per, to sea­son

1 brown onion, finely diced 2 cloves gar­lic, minced 2 cel­ery sticks, finely diced 1 car­rot, finely diced 3 rash­ers rind­less mid­dle ba­con, sliced thinly into ba­tons 2 tsp smoked pa­prika Pinch dried chilli flakes 2 x 400g cans but­ter

beans, drained, rinsed 125ml white wine 2 Tbsp smoky

bar­be­cue sauce Grilled le­mon wedges,

to serve

Smashed parme­san pota­toes

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