This fast family favourite is served with a shaved celery and radish salad and a cream cheese dip.
Place all the lamb marinade ingredients in a food processor and blend. Rub into the lamb and marinate for a minimum of 20 minutes or overnight if time permits.
Let any excess piri piri marinade fall from the lamb and save. Cook the lamb on the BBQ on a medium heat for 5 minutes on each side or until golden brown. Take from the BBQ and place on a large sheet of baking paper. Rub the excess piri piri sauce back on to the lamb and wrap in the baking paper and then in foil like a parcel. Place in a baking dish and place in the BBQ or oven at 160c for a further 2hrs. If using the BBQ, turn the lamb every 30 minutes so the direct base heat is evenly distributed.
Cook the garlic cloves in a microwave for 3 minutes on high power. Once soft mash with a fork, add chives and cream cheese and mix.
For the salad shave the radish and celery as fine as possible and dress with the olive oil and lemon juice. Sprinkle over the lamb and serve with the cream cheese dip.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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