BRAAI LEG OF LAMB WITH CHIMICHURRI SAUCE, CAULIFLOWER PUREE & POMERGRA

Ingredients

LEG OF LAMB

60 ml	olive oil
60 ml	red wine
30 ml	balsamic vinegar
30 ml	barbecue spice
15 ml	dried oregano
15 ml	dried rosemary
15 ml	yellow mustard seeds
5 ml	salt
2.5 ml	garlic powder
1.2 kg	lamb - deboned

PUREE

900 g	cauliflower - cut into florets, cooked
1 1/2	courgettes - grated
180 ml	cream
1	garlic clove - finely chopped
	salt and freshly ground black pepper

CHIMICHURRI SAUCE

1/2	red onion - large
250 ml	olive oil
1 cup	fresh basil - chopped
1/4 cup	fresh chives - chopped
1/4 cup	fresh coriander - chopped
30 ml	red wine vinegar
10 ml	garlic cloves - chopped
	salt and freshly ground black pepper
60 ml	pomegranate rubies
60 ml	pine nuts - toasted
	micro herbs - handful, to serve

Method:

LAMB - Whisk all of the ingredients together (except for the lamb).
Place the lamb in a large zip lock bag and pour in the marinade.
Seal and shake. Refrigerate for at least 30 minutes or overnight.
Braai over hot coals for 20-25 minutes until medium rare. Baste it with the marinade while cooking. Turn regularly and cook longer, if preferred. Allow the meat to rest under a piece of foil for at least 5 minutes. Cut into thin slices and serve warm or at room temperature.

PUREE - Puree the cauliflower until smooth. Heat the courgette, cream
and garlic in a saucepan over medium heat and simmer for 1 minute.
Combine with the pureed cauliflower and season it to taste.

CHIMICURRI SAUCE - Place everything in a food processor and puree until fine. Season it to taste.

Serve the meat on top of the puree and add a generous drizzle of the chimichurri sauce. Scatter the pomegranate seeds, pine nuts and micro herbs on top. Serve it with the remaining chimichurri sauce on the side.

TIP:
Leftover shredded lamb meat is wonderful in omelettes or in a vegetable frittata the next morning for breakfast.