Braai leg of lamb with chimichurri sauce, pomegranates and cauliflower and zucchini puree


braai, lamb,lchf, leg of lamb, Christmas,festive r

Ingredients 30
Servings 0
Time 1h30
  • Leg of lamb:
  • 60
    ml
    olive oil
  • 60
    ml
    red wine
  • 30
    ml
    balsamic vinegar
  • 30
    ml
    barbeque spice
  • 15
    ml
    dried oreganum
  • 15
    ml
    dried rosemary
  • 15
    ml
    yellow mustard seeds
  • 5
    ml
    salt
  • 2.5
    ml
    garlic powder
  • 1.2
    kg
    deboned lamb
  • Purée:
  • 900
    g
    cauliflower florets, cooked
  • 1 1/2
    c
    zucchini, grated
  • 180
    ml
    cream
  • 1
    Tbs
    garlic, finely chopped
  • salt and pepper
  • Chimichurri sauce:
  • 1/2
    large red onion
  • 250
    ml
    olive oil
  • 1
    c
    basil leaves
  • 1
    c
    mint leaves
  • 1/4
    c
    chives, chopped
  • 1/4
    c
    coriander, chopped
  • 30
    ml
    red wine vinegar
  • 10
    ml
    garlic, chopped
  • salt and pepper
  • 60
    ml
    pomegranate seeds
  • 60
    ml
    pine nuts, toasted
  • handful micro herbs, to serve
 

Method

1h30
 

For the leg of lamb, whisk all of the ingredients, except for the lamb, together. Place the lamb in a large Ziploc bag and pour in the marinade. Seal and shake. Refrigerate for at least 30 minutes or overnight. Braai over hot coals for 20-25 minutes until medium rare. Baste it with the marinade while cooking. Turn regularly and cook longer, if preferred. Allow the meat to rest under a piece of foil for at least 5 minutes. Cut into thin slices and serve warm or at room temperature. 


For the puree, puree the cauliflower until smooth. Heat the zucchini, cream and garlic in a saucepan over medium heat and simmer for 1 minute. Combine with the pureed cauliflower and season it to taste. 


For the chimichurri sauce, place everything in a food processor and puree until fine. Season it to taste. 


Serve the meat on top of the puree and add a generous drizzle of the chimichurri sauce. Scatter the pomegranate seeds, pine nuts and micro herbs on top. Serve it with the remaining chimichurri sauce on the side. 


TIP: 
Leftover shredded lamb meat is wonderful in omelettes, with fried eggs or in a vegetable frittata the next morning for breakfast. 



Reprinted with the permission of Illanique van Aswegen. To see more click here.


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Read more on: braai  |  festive  |  festive recipes  |  food24  |  lchf  |  lamb  |  christmas
 

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