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BBQ Butterfly of Lamb (fructose friendly)


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Ingredients

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Variation BBQ Butterfly of Lamb

  • 4 lge cloves of garlic
  • 30g fresh ginger root sliced
  • 4 Spring onion (green part only)
  • 100g hoisin sauce
  • 60g soy sauce
  • 2 tsp freshly ground pepper (try a mix of peppercorns)
  • 15g sesame oil
  • 5g Sweet chilli sauce
  • 5g peanut oil
  • 2 tbsp fresh lime juice
  • 1 butterfly leg of lamb
  • 6
    24h 30min
    Preparation 24h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. Chop garlic, ginger and spring onions for 2 secs/Sp 7.

    2. Add the rest of the ingredients and mix together for 10 secs/Sp 3.

    3. Pour over trimmed lamb, leave overnight, turn a few times.

    4. Bring to room temperature. Sear both sides over hot bbq (on the grill rather than hot plate). Reduce heat to medium hot and cook (perferably covered) for 10-15 mins each side. Turn serveral times then let rest for 15 mins before slicing.

    5. Serve with roast potatoes, garden salad and fresh warm crusty bread. (Maybe a cheeky Shiraz)
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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