Ingredients
- BBQ Marinated Lamb Leg:
- Avoca Butcher marinated lamb leg 600 grams
- 2 tablespoons olive oil
- Sea salt & freshly cracked black pepper
- Green Herb Chimichurri:
- 1 bunch of parsley chopped
- ½ bunch of mint chopped
- ½ bunch oregano chopped
- 3 cloves garlic minced
- 2 shallots chopped finely
- 1 red chilli chopped
- 4 tablespoons olive oil
- Crunchy Rainbow Sesame Slaw:
- ½ a large red cabbage shredded
- 2 carrots shredded
- 1 small fennel sliced fine
- 100 grams edamame beans
- 2 spring onions sliced fine
- 10 radishes sliced fine
- 10 grams each black & white sesame seeds
- 1 bunch fresh coriander chopped
- 1 large red chili sliced
- Sea salt & black pepper to taste
- Sesame & maple dressing
- 20 ml maple syrup
- 20 ml red wine vinegar
- 20 ml sesame oil
Instructions
- For the Green Herb Chimichurri:
- Mix all ingredients together & season with salt & pepper
- For the lamb:
- Heat the BBQ at medium high temperature, season the lamb with salt & pepper.
- Grill for 4-6 minutes each side. Let the meat rest for 5 minutes before slicing.
- Serve with the green herb Chimichurri
- Mix all the vegetables in a large bowl, drizzle over dressing & toss together until well coated.
- Season to taste with sea salt & black pepper.
- Wonderful Summer Vegan Salad Allergens: Soya, Sesame, Sulphite
Notes
Nutrition
Calories: 459kcalCarbohydrates: 29gProtein: 20gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 0.003gCholesterol: 42mgSodium: 149mgPotassium: 1135mgFiber: 8gSugar: 15gVitamin A: 7979IUVitamin C: 126mgCalcium: 182mgIron: 5mg
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