The Super Easy Dish That’ll Win Your Christmas Guests Over

November 27, 2015

Food coma may be included.

Lamb is by far my fave red meat. Nothing gets me more excited than when I see it on the menu and I love coming home to the smell of it cooking away.

Apart from being absolutely delicious, lamb is also jam packed with iron, zinc and protein. These nutrients are vital for our health and wellbeing, and a dish with lamb can provide up to 12 per cent of the recommended daily intake for women and 20 per cent for men. In other words, it’s the perfect meat for creating exciting, wholesome dishes.

So if you enjoy your lamb as much as I do, consider adding an extra punch to your next dinner party with this beautiful butterflied piri piri lamb and shaved celery and radish salad.


3.5 pounds (1.5 kgs) butterflied lamb leg

Piri piri marinade

  • 1/3 cup olive oil
  • 4 cloves garlic
  • 2 shallots
  • 1 tbsp paprika
  • 3 kaffir lime leaf
  • 1 bunch oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 lemon, juice
  • 6 birds eye chilli


  • 8 baby red radish
  • 2 celery sticks
  • 2 tsp olive oil
  • 2 tbsp lemon juice

Cream cheese dip

  • 1 cup cream cheese
  • 1tbsp chives
  • 3 garlic cloves


1. Place all the lamb marinade ingredients in a food processor and blend. Rub into the lamb and marinate for a minimum of 20 minutes or overnight if you have enough time. Let any excess piri piri marinade fall from the lamb and save.

2. Cook the lamb on the BBQ on a medium heat for five minutes on each side or until golden brown. Take from the BBQ and place on a large sheet of baking paper. Rub the excess piri piri sauce back on to the lamb and wrap in the baking paper and then in foil like a parcel.

3. Place the covered lamb in a baking dish and place in the BBQ or oven at 320F (160C) for a further two hours. If using the BBQ, turn the lamb every 30 minutes so the direct base heat is evenly distributed.

3. Cook the garlic cloves in a microwave for three minutes on high power. Once soft, mash with a fork, add chives and cream cheese and mix.

4. For the salad, shave the radish and celery as fine as possible and dress with the olive oil and lemon juice. Sprinkle over the lamb and serve with the cream cheese dip.

Serves: 8

Recipe and image courtesy of beefandlamb.com.au

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