Red Pepper Butterflied Lamb

Makes 12 servings.
Prep time: 5 mins
Cooking time: 30 minutes +15 minutes resting time

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! 

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

  1. Mix half the tub of pesto with the vinegar, then rub over the lamb and season well.
  2. 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).
  3. Transfer the lamb to a board, cover with tinfoil and allow to rest for 15 minutes.
  4. 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