BUTTERFLIED BBQ LAMB LEG TACOS

Recipe by Beef + Lamb Ambassador Chef
Dean Thompson

Dean Thompson is the head chef at Schnappa Rock in Tutukaka. For National Lamb Day he teamed up with the Sunday Star Times to demonstrate deboning a lamb leg and creating a delicious lamb taco dish. As well as the butterflied lamb leg, Dean talks about using the shank end to make some braised lamb shank bitterballen, a delicious comfort food snack which Dean loves to serve on his menu. Watch the video below as Dean takes you through the steps to create two mouth watering dishes using New Zealand grass-fed lamb.

Start by deboning the lamb leg, cutting out and setting aside the shank for another meal. Butterfly the leg to create an even thickness, which ensures even cooking.

Ingredients:
1 lamb leg deboned and butterflied

Lamb rub:
1 tbsp smoked paprika
1 tbsp garlic powder
4 tbsp salt
4 tbsp sugar
Combine all ingredients together and set aside.

To cook the lamb:
Generously season the butterflied lamb leg with the lamb rub. Place the lamb fat-side down on the BBQ over low heat for about 30 minutes to render the fat. Once the fat has rendered, turn up the heat to sear the fat side, then flip the lamb and sear the meat side. Cook the lamb to approximately 55°C or adjust to your preferred degree of doneness.  After cooking, let the lamb rest for about 15 minutes. This helps the juices redistribute for a tender and juicy result. Slice the lamb against the grain ready to make the tacos.

To serve:
Soft taco wraps
Kawakawa Chimichurri
Coleslaw
Kewpie Sriracha mayonnaise
Dukkha
Crispy Corn Kernels
Pickled onions

Place slices of the lamb in the tacos and top with Kawakawa Chimichurri, coleslaw, a drizzle of Kewpie Sriracha mayo, a sprinkle of dukkha, crispy corn kernels, and some tangy pickled onions.

Kawakawa Chimichurri

Recipe here https://recipes.co.nz/recipes/dean-thompson-s-kawakawa-chimichurri/