INA PAARMAN recipe for the month of APRIL for you triathletes

This goes down pretty well with the hungry folk………………..

The INA PAARMAN recipe for the month of APRIL

Butterflied Lamb with Olive Pesto

Butterflied Leg of Lamb with Olive Pesto

SERVES:6

Buttermilk is a wonderful tenderizing agent. It will not draw out juices, nor will it alter the flavour of the meat in any way. 

You will need:

  • 1 leg of lamb, boned and opened butterfly-style (ask the butcher to ‘vlek’ the meat)
  • ½ cup (125 ml) buttermilk
  • Ina Paarman’s Rosemary & Olive Seasoning
  • olive oil
  • 2 x 125 ml Ina Paarman’s Olive Pesto

For the garnish

  • lemon halves
  • fresh rosemary

Method

  • Score the meat 2mm deep all over with a chef’s knife.Coat the leg with buttermilk and leave covered in a glass dish in the fridge overnight. The next day, dry meat with paper towel. Season with Rosemary & Olive Seasoning and rub with olive oil. Squeeze and spread about ½ of the Olive Pesto on both sides of the meat.
  • We prefer to braai the lamb in a kettle braai, or a gas braai with a lid.
  • Prepare a medium hot fire. Move the coals to the outer perimeters of the braai and place a foil container under the grid in the middle. Place the lamb best side down. Close the lid.
  • Testing the temperature with a meat thermometer
  • 160°F/71°C for lamb, medium

Butterflied Lamb - thermometer shot

  • Cook for about 15 minutes until nicely browned. Turn with a pair of tongs. Baste the cooked side with Olive Pesto. When the other side is nicely browned, turn and baste again. Continue turning and basting.
  • Grill lemon halves on cut sides while the meat is resting.
  • Use a meat thermometer to test when done. Don’t overcook meat; it must still be slightly pink and juicy. Cooking time varies between 45 – 60 minutes, depending on thickness of joint and intensity of heat.
  • Rest under foil for 10 minutes before carving. Carve meat into thin slices
  • Serve with Olive Pesto and grilled lemon halves on the side. Garnish with fresh rosemary.

Butterflied Lamb with Olive Pesto Sliced

 

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