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)

LEG OF LAMB:
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
PUREE:
900 g cauliflower — florets, cooked
1 1/2 courgettes — grated
180 ml cream
1 garlic — cloves, finely chopped
salt and freshly ground black pepper
CHIMICHURRI SAUCE:
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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Method:

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.

 



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