Prep: 1 hr 30 mins
If you’re thinking of doing some Christmas meat on the braai then this is a great recipe for easy entertaining. It is low carb and delicious!
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Ingredients (26)
LEG OF LAMB
60 ml | olive oil |
60 ml | red wine |
30 ml | balsamic vinegar |
30 ml | barbecue spice |
15 ml | dried oregano |
15 ml | dried rosemary |
15 ml | yellow mustard seeds |
5 ml | salt |
2.5 ml | garlic powder |
1.2 kg | lamb — deboned |
PUREE
900 g | cauliflower — cut into florets, cooked |
1 1/2 | courgettes — grated |
180 ml | cream |
1 | garlic clove — finely chopped |
salt and freshly ground black pepper |
CHIMICHURRI SAUCE
1/2 | red onion — large |
250 ml | olive oil |
1 cup | fresh basil — chopped |
1/4 cup | fresh chives — chopped |
1/4 cup | fresh coriander — chopped |
30 ml | red wine vinegar |
10 ml | garlic cloves — chopped |
salt and freshly ground black pepper | |
60 ml | pomegranate rubies |
60 ml | pine nuts — toasted |
micro herbs — handful, to serve |
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