This goes down pretty well with the hungry folk………………..
The INA PAARMAN recipe for the month of APRIL
Butterflied Leg of Lamb with Olive Pesto
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
- 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
- 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.