Barbecue food has morphed along with our tastes.

Barbecue food has morphed along with our tastes.

Barbecue food has morphed along with our tastes.

 

Barbecue food has morphed along with our tastes. 

Ingredients
4 cloves garlic, peeled
2 large red chillies, sliced
1/3 cup lemon juice
Leaves from 1/2 bunch mint
Leaves from 1/2 bunch coriander
2 tsp brown sugar
1 tsp fish sauce
1 tbsp dijon mustard
2kg leg of lamb, boned and butterflied
Hot garlic bread, to serve

 

Method

  1. Combine garlic, chillies, lemon juice, mint, coriander, brown sugar and fish sauce in a food processor and whiz until well combined. Remove to a bowl and stir in mustard. Spread mixture over both sides of lamb, place in a shallow dish, cover and refrigerate for 2-4 hours, turning occasionally. Bring to room temperature.
  2. Cook lamb on a medium hot barbecue, skin side down, for 8-12 minutes. Turn and cook for a further 8-12 minutes or until cooked as desired. Remove and rest, covered, for 10 minutes.
  3. To serve
  4. Slice lamb and place on serving plates with watercress and avocado salad on the side. Accompany with garlic bread.


Serves 6 

 

Chef: Lynne Mullins
Source: The Sydney Morning Herald
Modern, 45 mins plus, Healthy, Kid-friendly, Dairy free, Nut free, Dinner