BBQ lamb leg with bean puree and green sauce

Here's a great recipe for a Christmas meal. A dish inspired by a meal created by Chef Casey McDonald, Craggy Range Vineyard, Hawkes Bay. The bean puree and green sauce make this dish come alive.

SERVES 15
TIME TO MAKE 2+ hours
MEAL TYPE Dinner
SERVES 15
TIME TO MAKE 2+ hours
MEAL TYPE Dinner

Watch our video guide to make the recipe

Method

BBQ lamb

  1. Pre-heat bbq with lid or oven to 180°C
  2. Bring the lamb out of the fridge about 30 minutes before cooking to bring to room temperature
  3. Stab small holes in the lamb all over
  4. Poke garlic cloves into the holes
  5. Sprinkle with salt and pepper 
  6. Place on bbq rack (or oven tray if cooking in oven) and put lid back on to retain heat
  7. Cook for approximately 50 minutes per 1kg of lamb
  8. Remove from bbq and allow to rest for 30 minutes in a roasting dish covered with tin foil before serving

Green sauce

  1. Blanch the spinach in boiling water then refresh in ice cold water
  2. Boil the peas for 2 minutes then drain and refresh in ice cold water
  3. When both are cold, drain and set aside
  4. Place all ingredients in a food processor and blend until smooth
  5. Keep refrigerated until ready to serve

Bean puree

  1. Heat oven to 175°C
  2. Place garlic in a small oven-proof dish and drizzle with oil
  3. Roast for approximately 30 minutes or until soft on the inside when squeezed
  4. Remove from oven and cool
  5. When cool, squeeze the garlic pulp out and place in a food processor with beans and water
  6. Blend until smooth
  7. Refrigerate until ready to serve
  •  
    BBQ lamb
  • 3 kg
    leg of lamb
  • 6 cloves
    garlic, sliced
  •  
    Green sauce
  • 2 cups
    spinach leaves, washed and chopped
  • 1 cup
    peas
  • 2 cups
    parsley
  • 2 tbsp
    capers
  • 4 tbsp
    lemon juice
  • 1 tbsp
    lemon zest
  • 1/4 cup
    fresh mint
  • 1 clove
    garlic
  • 1/4 cup
    avocado oil
  •  
    Bean puree
  • 1 bulb 
    garlic
  • 1 tbsp
    oil
  • 2 cans 
    butter beans, drained and rinsed
  • 1/4 cup
    water
Per serve
  • Energy
    1628kJ
  • Total Fat
    19.7g
  • Saturated Fat
    6.8g
  • Total Carbohydrate
    8.3g
  • Sugars
    1.2g
  • Dietary Fibre
    2.1g
  • Sodium
    195mg

Watch our video guide to make the recipe

Method

BBQ lamb

  1. Pre-heat bbq with lid or oven to 180°C
  2. Bring the lamb out of the fridge about 30 minutes before cooking to bring to room temperature
  3. Stab small holes in the lamb all over
  4. Poke garlic cloves into the holes
  5. Sprinkle with salt and pepper 
  6. Place on bbq rack (or oven tray if cooking in oven) and put lid back on to retain heat
  7. Cook for approximately 50 minutes per 1kg of lamb
  8. Remove from bbq and allow to rest for 30 minutes in a roasting dish covered with tin foil before serving

Green sauce

  1. Blanch the spinach in boiling water then refresh in ice cold water
  2. Boil the peas for 2 minutes then drain and refresh in ice cold water
  3. When both are cold, drain and set aside
  4. Place all ingredients in a food processor and blend until smooth
  5. Keep refrigerated until ready to serve

Bean puree

  1. Heat oven to 175°C
  2. Place garlic in a small oven-proof dish and drizzle with oil
  3. Roast for approximately 30 minutes or until soft on the inside when squeezed
  4. Remove from oven and cool
  5. When cool, squeeze the garlic pulp out and place in a food processor with beans and water
  6. Blend until smooth
  7. Refrigerate until ready to serve