Butterflied Leg of Lamb with Farro Chimichurri and Quinoa Salad
We’re kicking off our collaboration with the fabulous Miss Polly Markus with this beautiful recipe for a classic butterflied leg of lamb, spruced up with Farro’s chimichurri and served with a wholesome quinoa salad. Serve with crusty bread or new potatoes and enjoy on a sunny summer evening.
Ingredients
1 large butterflied lamb leg
1 jar of Farro chimichurri
2 large red capsicum, halved
1/4 large pumpkin, chopped into large chunks
2 tsp cinnamon
Olive oil
Juice of one lemon
1 cup white quinoa, rinsed
150g rocket or baby spinach, chopped
½ pack pomegranate arils
1/2 jar Clevedon Buffalo chilli and lime cheese
1 punnet cherry tomatoes, halved
Large bunch fresh basil
Method
Preheat the oven to 200°C. Heat a hooded BBQ to a medium-low heat. Roast the capsicums for 30 minutes until soft. Toss the pumpkin chunks in the cinnamon and lemon juice, along with a good drizzle of olive oil, and roast for 25-30 minutes until tender. Place the quinoa in a small saucepan, cover with plenty of water, and cook over a medium heat until tender.
Drizzle the lamb with olive oil and season generously with salt and pepper. Place lamb onto the BBQ plate to sear. Turn after 10 mins and continue to cook until cooked to your liking – depending on your BBQ, 25-30 mins should be about right for medium-rare lamb. Alternatively, you can sear the lamb for five minutes on each side in a flat frying pan, then transfer to the oven to bake for about 20 minutes.
While the lamb cooks, prepare the salad. In a large bowl, toss the cooked quinoa together with the chopped spinach or rocket. Roughly chop the roasted capsicum and add to the bowl, along with the halved cherry tomatoes and cooked pumpkin. Scatter with basil leaves and pomegranate arils, then spoon chunks of buffalo cheese over the top.
Remove the lamb from the heat and allow to rest for 10 minutes before carving. To serve, cut the lamb into slices and arrange on a platter with the chimichurri on top.