Preparation time 10 minutes
Cook Time 3 hours
INGREDIENTS
1½ kg butterflied leg of lamb
⅓ cup olive oil
4 cloves garlic
2 shallots
1 tbsp paprika
3 kaffir lime leaves
1 bunch oregano
1 tsp salt
1 tsp black pepper
1 lemon, juiced
6 birds eye chillies
Salad
8 baby red radish
2 celery sticks
2 tsp olive oil
2 tbsp lemon juice
Cream cheese dip
250 g cream cheese
1 tbsp chives
3 garlic cloves
METHOD
1 Place all the lamb marinade ingredients in a food processor and blend. Rub into the butterflied lamb leg and marinate for 20 mins or overnight for the best results.
2 Let any excess piri piri marinade fall from the lamb and save. Cook the lamb on the BBQ on a medium heat for 5 mins on each side or until golden brown. Take the lamb from the BBQ and place on a large sheet of baking paper. Rub the excess piri piri sauce back onto the lamb and wrap in the baking paper and then in foil like a parcel.
3 Place in a baking dish and place in the BBQ or oven at 160°C for a further 2 hours. If it’s a BBQ, turn the lamb every 30 mins so the direct base heat is evenly distributed.
4 Cook the garlic cloves in a microwave for 3 mins on high power. Once soft mash with a fork, add chives and cream cheese and mix.
5 For the salad shave the radish and celery as fine as possible and dress with the olive oil and lemon juice. Sprinkle over the lamb and serve with the cream cheese dip.
Tips
1 For an alternate cut, try lamb shoulder.
2 Depending on your heat preference, add more or less chilli to the marinade.
3 Use any leftovers to make wraps, sandwiches or a salad.
The Carousel thanks Beef & Lamb Australia for this recipe
