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Chargilled Barossa Milk Fed Lamb with Red Capsicum Pate and Olives


  • 800 g Leg of milk fed lamb boned by the butcher

  • Verjuice

  • Extra Virgin Olive Oil

  • 2 Garlic Cloves

  • 2 sprigs Rosemary

  • 2 sprigs Thyme

  • 0.25 Cube Flat-leaf parsley

  • 0.25 pipped kalamata olive

  • 2 x Maggie Beer Red Capsicum Pate


  • 1.

    Take the boned leg and trim into a neat rectangle making sure that the meat has equal thickness.

  • 2.

    Strip the rosemary and thyme and chop with the garlic and make into a paste with extra virgin olive oil.

  • 3.

    Massage the leg with the herbs and garlic and leave at room temperature for 30 minutes. This can be done hours in advance but left in the refrigerator.

  • 4.

    Heat the charcoal to highest possible temperature. Making sure the skin side is well covered with olive oil, leave skin side first on the barbecue for 2 or 3 minutes to caramelise the skin.

  • 5.

    Move to a cooler part of the grill for the following 7 minutes cooking, turning several times from side to side so it doesn’t burn too much.

  • 6.

    Take off the grill and put into a dish and add 4 tablespoons of extra virgin olive oil, 2 tablespoons verjuice, the chopped parsley and olives to the resting meat.

  • 7.

    Rest for 15 minutes. If kept near the warm stove place a very loose cover over it, it will keep temperature.

  • 8.

    Whilst the lamb is resting, place the red capsicum pate into either a steamer or microwave to warm through.

  • 9.

    Carve the meat in thick slices, add the warm pate and spoon over the lamb juice mingled with the olive and parsley vinaigrette during the resting.

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