Brazilian Smoky Tamarind Lamb Leg Churrasco
Ingredients
- 1 Butterflied lamb leg approx 1.2kg
- 2 tablespoon Tamarind puree
- 3 clove Garlic crushed
- 1 teaspoon Hot smoked paprika
- 2 teaspoon Ground cumin
- 2 tablespoon Honey
- 1 Lime juice plus wedges to serve
- 1 cup Basmati rice
- 1 Carrot diced
- 1 Red capsicum diced
- 1 clove Garlic crushed
- 1 tablespoon Olive oil
- 1 bunch Broccolini steamed
Method
Place lamb leg on a large plate or tray. Mix ingredients for glaze in a small bowl and spread evenly over the lamb.
Rinse rice and place in a sauecpan with carrot, capsicum, garlic, 1 tablespoon olive oil and freshly ground black pepper. Pour over 1.5 cups water, stir gently. Turn stove top to a medium heat and cook until rice and vegetables are tender.
Preheat BBQ to medium and cook lamb covered for 20 minutes, turning halfway. Remove from BBQ, set aside on a plate loosely covered with foil to rest for 5 minutes. Slice to serve.
Pour any meat juices over rice and serve with lamb, steamed broccolini and lime wedges.
What you need from the counter
Free Range Lamb
28 cuts, all of them cut to order in the shop. Pick what the recipe asks for.
