Red Pepper Butterflied Lamb
Spice up your traditional lamb roast with our BBQ’d butterflied take. The red pepper, pomegranate and feta combo is especially delicious with the crunch of pistachio!
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Tips & Tricks
- Can’t find pomegranate seeds? Try a handful of Pams Dried Cranberries instead.
- Sprinkle over a handful of chopped fresh mint before serving for added freshness!
Ingredients
- 1 tub Pams Chunky Roasted Red Pepper Dip
- 1.5kg boneless butterflied lamb leg
- 1 Tbsp Pams Malt Vinegar
- 3 Tbsp pomegranate seeds/arils
- ¼ cup Pams Pistachios, shelled
- ½ block of feta, crumbled
Method
- Mix half the tub of pesto with the vinegar, then rub over the lamb and season well.
- Preheat your BBQ to a high heat and cook for 5 minutes each side. Turn down to a medium heat, cover the lamb and continue cooking for another 25 minutes, or until cooked to your liking (we prefer medium-rare).
- Transfer the lamb to a board, cover with tinfoil and allow to rest for 15 minutes.
- Serve with pomegranate seeds, pistachios, feta and dollops of the remaining pesto.
Ingredients
- 1 tub Pams Chunky Roasted Red Pepper Dip
- 1.5kg boneless butterflied lamb leg
- 1 Tbsp Pams Malt Vinegar
- 3 Tbsp pomegranate seeds/arils
- ¼ cup Pams Pistachios, shelled
- ½ block of feta, crumbled