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BBQ Marinated Butterflied Leg of Lamb with Pineapple Salsa

BBQ Marinated Butterflied Leg of Lamb with Pineapple Salsa
  • Serves: 6
  • Prep: 15 mins
  • Cook: 40 mins
  • Cut: Boneless leg

Ingredients

  • 1 butterflied leg of lamb
  • 1 cup pineapple juice
  • 2 tbsp white wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp grated fresh ginger
  • 2 tbsp honey
  • 2 tbsp peanut or sunflower oil
  • 1/4 tsp cayenne pepper
  • 1/2 small pineapple, skin removed
  • 1 large red chilli, finely chopped with seeds removed
  • small bunch coriander, chopped
  • juice of 3 limes
  • salt and freshly ground
  • black pepper

Method

  1. Place lamb in a large ceramic dish. Combine all marinade ingredients in a bowl and then pour over the meat. Cover dish and refrigerate lamb for two hours. The pineapple juice tenderises the lamb as well as giving it flavour.
  2. Preheat a barbecue. Barbecue lamb over a medium heat for 20 minutes on each side, basting occasionally with the remaining marinade. Remove meat to rest and keep warm for 10 minutes before slicing thickly. To make the salsa, Finely dice the pineapple.
  3. Combine all ingredients in a bowl and season to taste with salt and pepper. Serve the lamb with pineapple salsa and with a green salad on the side.

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Cut: Boneless leg

  © 2013 Alliance Group

  © 2013 Alliance Group