Red Pepper Butterflied Lamb
Spice up your traditional lamb roast with our BBQ’d butterflied take. The red pepper, pomegranate and feta combo is especially delicious with the crunch of pistachio!
Tips & Tricks
- Can’t find pomegranate seeds? Try a handful of Pams Dried Cranberries instead.
- Sprinkle over a handful of chopped fresh mint before serving for added freshness!
Ingredients
- 1 tub Pams Chunky Roasted Red Pepper Dip
- 1.5kg boneless butterflied lamb leg
- 1 Tbsp Pams Malt Vinegar
- 3 Tbsp pomegranate seeds/arils
- ¼ cup Pams Pistachios, shelled
- ½ block of feta, crumbled
Method
- Mix half the tub of pesto with the vinegar, then rub over the lamb and season well.
- Preheat your BBQ to a high heat and cook for 5 minutes each side. Turn down to a medium heat, cover the lamb and continue cooking for another 25 minutes, or until cooked to your liking (we prefer medium-rare).
- Transfer the lamb to a board, cover with tinfoil and allow to rest for 15 minutes.
- Serve with pomegranate seeds, pistachios, feta and dollops of the remaining pesto.
Ingredients
- 1 tub Pams Chunky Roasted Red Pepper Dip
- 1.5kg boneless butterflied lamb leg
- 1 Tbsp Pams Malt Vinegar
- 3 Tbsp pomegranate seeds/arils
- ¼ cup Pams Pistachios, shelled
- ½ block of feta, crumbled
