Try our BBQ Herby Butterflied Leg of Lamb with PEPPADEW® Sweet Piquanté Pepper Gremolata Recipe. A delicious & easy Sunday lunch idea the whole family will love.
For Leg of Lamb
2 kg deboned leg of lamb, butterflied
45 ml olive oil
6 cloves garlic, crushed
6 sprigs oregano, chopped
6 sprigs rosemary, chopped
sea salt & black pepper
For the PEPPADEW® Sweet Piquanté Pepper gremolata
100 g PEPPADEW® Sweet Piquanté Peppers Mild Chopped or Hot Slices
½ cup (125ml) chopped parsley
2 cloves crushed garlic
15 ml (1 tbsp) grated lemon rind
- Combine the oil, garlic, herbs, seasoning in a small bowl, lay out flat on a chopping board and rub with the herbs and oil mixture.
- Preheat a covered barbecue on medium-high. (Alternatively, preheat oven to 180°C) Cook the lamb on grill for 5 mins each side. Cook in covered barbecue using indirect heat, or in oven, for 20 mins or until lamb is cooked to your liking. Transfer to a plate. Cover and set aside for 10 mins to rest. Thickly slice and serve with the gremolata.
To make the gremolata, mix all the ingredients together and serve over the lamb.