By Natalie BennettFriday 22 Jan 2021The Morning Wake-up with Kristian
I know it’s another Lamb dish but it is my favourite protein and the traditional meat for Australia Day, so I thought you might want to give this a go too.
Butterflied Lamb leg is perfect on the BBQ but can be done in the oven too. This recipe is super simple when it comes to the lamb, just some good olive oil, salt and pepper with your grass fed Australian Lamb Leg.
The “extra” comes from the Avocado Chimichurri Dressing and the grilled corn cobs… all in season right now and perfect for an Australia Day catch up with friends and family…. or for any day for that matter!
BBQ Lamb with Avocado Chimichurri Dressing
- 1.4kg butterflied, boneless lamb leg
- 1⁄4 cup olive oil, plus extra to drizzle
- 2 cobs corn
- 2 large avocados
- 2 cups coriander leaves
- 2 cups parsley leaves
- 1 long green chilli, chopped
- 2 tablespoons water
- 6 radishes, thinly sliced
What to do:
- Preheat a barbecue to medium-high heat. Drizzle the lamb with oil and sprinkle with salt and pepper. Cook on the barbecue for 30 minutes, turning every 10 minutes, until medium or cooked to your liking. Add the corn to the barbecue in the last 15 minutes of cooking and turn occasionally until charred
- Remove the lamb, cover with foil and rest for 10 minutes. Slice the corn from the cob
- Meanwhile, to make the avocado chimichurri, place quarter of an avocado, coriander, parsley, chilli, 1⁄4 cup olive oil and water in a small food processor and blend until finely chopped and well combined
- Cut the remaining avocado into large wedges and place in a serving bowl with the corn and radishes. Drizzle with olive oil and season with salt and pepper. Toss to combine
- To serve, slice the lamb, drizzle with the avocado chimichurri and serve with the avocado and charred corn salad