Honey, pineapple and chilli lamb leg recipe | Australian Lamb - Recipes, Cooking Tips and More
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Cooking tools:
- Grill
- Char-grill pan
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Zip-top bag
- Tongs
- Aluminum foil
- Plate
- Stove
- Oil sprayer
- Serving platter
Ingredients
- 1.2kg butterflied lamb leg
- 1 tbsp olive oil
- 1 tbsp fish sauce
- ¼ cup (60ml) honey
- ½ fresh pineapple, peeled, cored, sliced into 1 ½ 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
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