Smoked Mango with Lime and coconut
- 4 Mangos sliced down either side of the mango (disarmed)
- 1 Lime
- Coconut shredded (handful)
- 1x tub of coconut yogurt
- Maple syrup
- Chilli optional
- Set the grill to 240c
- Grill the mango cheeks on the Traeger Grill (skin up) till golden in colour, toast the coconut flakes in a frying pan on the grill till lightly golden down.
- Cut the mango flesh from the skin (cubed or stips).
- Place the coconut yogurt in a bowl with grilled mango cheeks and serve with chilli, a drizzle of maple and lime juice.
Roasted – Deboned leg of lamb with Rosemary and lemon rub
- 1.5kg de-boned leg of lamb
- olive oil and seasoning
- 1/2 cup extra virgin olive oil
- 1 red onion, finely diced
- 3 cloves garlic, chopped
- 1 tsp sea salt
- 1/2 cup toasted pinenuts
- 1/4 cup dried currants
- 1 tbsp honey
- 3 tbsp red wine vinegar
- 1 bunch flat leaf parsley
- 1/2 bunch thyme
- 1/2 bunch rosemary leaves
- 1/2 cup grated pecorino Romano
- 2 cups homemade breadcrumbs
- freshly ground pepper
Remove lamb from the refrigerator two hours before cooking to allow it to come to room temperature. Season well. Preheat your Traeger Grill to 180C.
For the stuffing, heat one tablespoon of oil in a frying pan on low heat. Add onion, garlic and salt and cook until softened, about 10 minutes. Add pine nuts and currants and cook for one minute. Add honey and red wine vinegar. Remove from heat and allow to cool.
Pick and chop the leaves from the parsley and rosemary. Place in a food processor and blend while slowly pouring in the remaining oil. Add the pecorino, pulse a few times, then add the breadcrumbs, pulsing again until it just comes together. Remove from the processor and combine with the cooled pinenut mixture. Check to season.
Place deboned lamb, fat side down, on a chopping board. Place stuffing in the middle along the whole length of the lamb. Roll lamb from one side to the other. Tie with string along the length of the rolled-up leg at three-centimetre intervals. Rub with oil and put in a large roasting tin.
Cook for 30 minutes, then reduce the temperature to 160C. After about 40 more minutes, start checking the meat’s core temperature. Continue to roast until it reaches about 55 to 56C. Rest for 30 minutes.
To serve, remove the string and slice with any juices from the roasting pan.