Ingredients
Lamb
- 1 New Zealand Spring Lamb® bone-in leg of lamb
Lamb Marinade
- 2 pears, peeled and diced
- 1 head of garlic
- 1 small onion, diced
- 1 bunch scallions, cut into thirds
- 1 cup orange juice
- 1/2 cup mirin
- 1/2 cup sesame oil
- 1/3 cup + 1 tbsp sugar
- 1 cup soy sauce
Scallion Sesame Chimichurri
- 1 bunch scallions, finely chopped
- 1 bunch cilantro, finely chopped
- 1 tsp chili flakes
- 1 tsp salt
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 1/2 cup vegetable oil
- 1 zest and juice of a lime
- 2 tbsp toasted sesame seeds
Kimchi Lime Broccolini
- 1 tbsp rice vinegar
- 1 zest and juice of a lime
- 2 tsp sugar
- 1 tsp salt
- 1 tsp kimchi powder
- 3 bunches broccolini
Directions:
- Blend together pears, garlic, onion, scallions, orange, mirin, sesame oil, sugar, and soy sauce. Pour 3/4 of the marinade over the lamb and transfer it into the fridge for 24 hours. Reserve the remaining marinade for basting.
- Remove the lamb from the fridge and temper at room temperature for 1 hour.
- Preheat the barbeque to 350°F. Once the grill is up to temp, turn off the middle two burners and lay the lamb in the center. Grill the lamb for 1 hour or until the internal temperature reaches 125°F, flipping the lamb halfway through the cook and basting every 15 minutes. Cover the lamb with tin foil and let rest for 30 minutes before carving.
- To make the chimichurri, combine, scallions, cilantro, chili, salt, rice vinegar, sesame oil, vegetable oil, lime zest and juice, and sesame seeds.
- For the kimchi lime broccolini, combine rice vinegar, lime zest and juice, sugar, salt, and kimchi powder. Dress the broccolini with some of the vinaigrette and grill the broccolini on medium-high heat for 5-7 minutes or until charred and tender. While the broccolini is still hot, add the rest of the vinaigrette overtop.
- Thinly slice the lamb and serve with chimichurri and broccolini.
Enjoy!
Recipe credits: @see_jay91
