Butterflied lamb is one of Janene's favourite cuts for the BBQ. The pomegranate salsa adds vibrant fresh flavours that work so well with the lamb.
Mix all the marinade ingredients together. Pour half of the marinade over the lamb. Set aside the other half and keep it for the salsa later. Allow the meat to marinate for at least 20 mins, or if you have more time, overnight.
You can cook this dish in the oven or on a BBQ – depending on the weather.
Preheat oven to 200C. Use a fry pan that can go into the oven. Place a little olive oil in a fry pan and heat until just starting to smoke. Place the lamb in the pan and leave to sear for 5 mins. Turn the lamb over and then place the pan in the hot oven to bake. Cook to your liking. Allow approx. 20 mins for medium-rare.
Heat BBQ/grill for med-low heat. Place lamb on heat and turn after 10 mins. Continue to cook until cooked to your liking. This generally takes 25-30 mins depending on how you like your lamb. Remove from heat and let rest for 10 mins before serving.
While the lamb is resting, make the salsa. Place the other half of the marinade that you’d set aside earlier in a small bowl, add the pomegranate seeds, cucumber and extra mint.
Serve the lamb on a platter with some of the salsa scattered over the lamb and the remaining salsa served on the side.
1 Fresh Meats butterflied leg of lamb
For the marinade:
8 fresh mint leaves, finely chopped
½ cup pomegranate molasses
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon sugar
1 clove garlic, crushed
Pinch of sea salt
Freshly ground pepper
For the salsa:
1 pack pomegranate seeds
1 small Lebanese cucumber, diced into small cubes (about the same size as the seeds)
6 mint leaves, finely chopped