Honey, pineapple and chilli lamb leg

Story

Honey, pineapple and chilli lamb leg

By Australian Beef.

Get cool with this sweet and spicy combo.

Serves: 6
Preparation: 20 minutes
Cooking: 35 hours

Ingredients

  • 1.2kg butterflied lamb leg
  • 1 tbsp olive oil
  • 1 tbsp fish sauce
  • 1/4 cup (60ml) honey
  • 1/2 fresh pineapple, peeled, cored, sliced into 1 1/2 cm thick pieces
  • 1 long red chilli, finely chopped + extra, to serve (optional)
  • Zest and juice of 1 lime + extra wedges, to serve
  • 300g kale slaw kit (with dressing)
  • 1/3 cup coriander leaves, finely chopped + extra sprigs, to serve
  • Microwave brown rice, to serve

Method

  1. Finely chop 1 slice of pineapple. Place in a medium bowl and combine with oil, fish sauce, honey, chilli, lime zest and juice. Season. Place marinade and lamb in a large snap lock bag or glass bowl, turn to coat and set aside for at least 10 minutes.
  2. Heat a char-grill pan or barbecue over medium-high heat. Drain lamb from marinade and cook lamb for 4-5 minutes each side or until charred. Reduce heat to medium-low and cook for a further 10- 12 minutes, turning and glazing with any remaining marinade, or until cooked to your liking. Remove from heat, set aside on a plate covered loosely with foil and rest for 10 minutes. Spray remaining pineapple lightly with oil and cook in same pan or barbecue for 2-3 minutes each side or until charred.
  3. Place kale slaw in a large bowl, add coriander and dressing. Season and toss to coat.
  4. Slice lamb and serve with slaw, pineapple, rice, extra chilli (optional), lime wedges and coriander sprigs.

Hot tips

  • Up the heat by adding 1 extra chilli or 1tsp of cayenne pepper to the marinade. For less heat, remove seeds from chilli.
  • Lamb shoulder or lamb leg (bone-in) would also work well in this recipe.
Introducing Pandora Me, featuring Millie Bobby Brown
How to make old school stick jaw toffee

Story

How to make old school stick jaw toffee

These classic sweet treats are perfect for bake sales or just a treat for the kids. Head to Westfield to stock up on ingredients before cooking up a storm.

What's happening