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Food

Chargrilled leg of lamb with buttermilk greens

Preparation time
10 minutes
Cooking time
40 minutes
Serves
8

The Agrarian Kitchen's Chargrilled leg of lamb recipe is a combination of simple ingredients that make an impact! This recipe is best started the night before to get the best flavours and to make less to do on the day.

This recipe relies on a special secret of cooking the lamb in the oven first which ensure the lamb is never over cooked and most of the work is done before your guests arrive.

For a perfect wine pairing, lamb, especially when barbequed or chargrilled, lends itself to the more robust, tannic red varieties like Malbec, Tempranillo and Cabernet.

Ingredients

Chargrilled leg of lamb

1 (about 1.5kg) deboned butterflied lamb leg

50ml olive oil, plus extra to serve

25ml freshly squeezed lemon juice (about ½ lemon)

1 tsp smoked paprika

Freshly ground black pepper

Buttermilk greens

500g leafy greens, such as kale, mustard leaf or silverbeet

125ml buttermilk

125g crème fraiche

30ml apple cider vinegar

Extra virgin olive oil


Recipes Rodney Dunn (Co-Founder) and Stephen Peak (Head Chef)  

Photography Rémi Chauvin

Method

Chargrilled leg of lamb

1. Season lamb leg with salt and olive oil. Place an oven tray, cover and refrigerate overnight.

2. Remove the lamb and bring to room temperature. Preheat oven to 110ºC. Uncover lamb and place into oven. Cook until internal temperature of lamb is 55ºC. Remove from oven, cover loosely and rest for 30 minutes.

3. Preheat barbecue on high heat. Combine olive oil with lemon juice, paprika. Place lamb on the grill and cook, basting with olive oil mixture, turning occasionally until outside of meat begins to caramelise, about 2-3 minutes each side.

4. Remove meat from grill and set aside loosely covered for 10 minutes to rest. Slice meat and serve immediately drizzled with olive oil and freshly ground black pepper.

Buttermilk greens 

1. In a bowl combine buttermilk, crème fraiche and apple cider vinegar and season to taste with sea salt.

2. Preheat a barbecue on high. Toss greens in a little oil. Place on grill in a single layer and allow to char, this should only take a minute or two. Quickly remove from grill onto a clean chopping board. Using a sharp knife cut into 5cm pieces and place onto serving plate. Drizzle with buttermilk dressing, olive oil and lots of freshly ground black pepper.

 

Food
Preparation time
10 minutes
Cooking time
40 minutes
Serves
8

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