Barbeque chilli & pineapple butterflied lamb

Cooked lambe sliced on a wooden board with grilled pineapple slices

Try this juicy butterflied lamb barbeque cooked in a honey, pineapple and chilli marinade. A butterflied leg of lamb is prepared from a boneless leg, by opening the leg and cutting to create a butterfly shape. The increased surface area of this cut makes the meat quicker to cook. Perfect for the barbeque or grill.

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Prep Time 10

Cook Time 40

Marinating Time 30

Course Dinner

Servings

Ingredients

1.2 kg Pure South butterflied lamb leg
1 tbsp Olivado Extra Virgin Olive Oil
1 tbsp fish sauce
4 tbsp honey
1 Dole Tropical Gold pineapple ½ diced and ½ sliced in rounds
1 red chilli chopped
1 lime
Salt & pepper
190 g Taylor Farms Chopped Salad Kit Kale with dressing
⅓ cup Superb Herb Coriander chopped
250 g 1 pouch Steamed Brown Rice, to serve
Extra coriander
Extra lime

Instructions

Place diced pineapple, olive oil, fish sauce, honey, chilli, lime zest and juice in a deep dish and mix to combine. Place butterflied lamb in and season with salt & black pepper. Set aside for at least 30 minutes.
Heat a barbecue over medium-high heat. Drain lamb from marinade and cook lamb for 4-5 minutes each side or until charred. Reduce heat to medium-low and cook for a further 15-20 minutes, turning and glazing with remaining marinade, or until cooked to your liking. Remove from heat, set aside on a plate covered loosely with foil and rest for 10 minutes.
Barbecue the pineapple slices with a drizzle of oil for 2-3 minutes each side or until charred.
Place kale salad mix in a large bowl, add coriander and dressing. Season and toss to coat.
Slice lamb and serve with kale salad, pineapple, rice, extra chilli (optional), lime wedges and coriander sprigs.

Notes

Lamb shoulder or lamb leg (bone-in) would also work well in this recipe. Any leftover lamb can be used in a pita or wrap with salad for a delicious lunch.