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

Illanique Van Aswegen
Prep: 1 hr 30 mins By Food24
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Ingredients (27)

60 ml olive oil
60 ml wine — red
30 ml vinegar — balsamic
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
900 g cauliflower — florets, cooked
1 1/2 courgettes — grated
180 ml cream
1 garlic — cloves, finely chopped
salt and freshly ground black pepper
1/2 red onion — large
250 ml olive oil
1 fresh basil
1 chopped
1/4 fresh chives — chopped
1/4 fresh coriander — chopped
30 ml vinegar — red wine
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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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.

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


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