Mediterranean lamb with peppers

An al fresco take on leg of lamb – deboned, butterflied and cooked over the braai for a delicious feast!

 More than 1 hour

Serves 8-10

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 1 (about 1.5kg) deboned and butterflied leg of lamb, at room temperature
  • Salt and milled pepper
  • Glug olive oil
  • 4 red bell peppers or palermo peppers, halved
  • 1 tub (120g) PnP basil pesto
  • 1 packet (125g) fresh mozzarella cheese (fior di latte or bocconcini)

 

Dry rub:

  • 4 tsp (20ml) cumin seeds
  • 2 tsp (10ml) coriander seeds
  • 1 Tbsp (15ml) smoked paprika
  • ½ Tbsp (7ml) sumac or za’atar
  • 1 tsp (5ml) brown sugar
  • ½ punnet (10g) fresh thyme, leaves picked 
  • ½ tsp (7ml) garlic salt
  • Grated peel of 2 lemons

 

For serving:

  • 4 packets (2s) PnP naan bread, toasted/heated
  • Lemon wedges

 

Method

  1. Preheat oven to 180°C.
  2. Season lamb well.
  3. Combine dry rub ingredients and coat meat with mixture.
  4. Marinate for 10-15 minutes.
  5. Place peppers in a roasting tray.
  6. Roast for 25-30 minutes, for medium doneness, or once the edges blacken.
  7. Cook for about 15 minutes over hot coals and rest for at least 10 minutes before slicing.
  8. Add dollops of pesto to peppers and dot with mozzarella cheese.
  9. Serve sliced lamb and peppers with naan bread and lemon wedges on the side.

 

Browse more Easter lamb recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Kimchi-style fried rice

We’ve taken inspiration from the delicious Korean fermented cabbage condiment to freshen up a pantry staple.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.