#UAPchilli Recipe of the Month | September | UAP Limited
Latest News #UAPchilli Recipe of the Month: September

#UAPchilli Recipe of the Month: September

Published on 5 September, 2019

Latest News

#UAPchilli

Need inspiration on how to use this month’s mouth-watering giveaway?  Impress guests or enjoy with the family – find out how to use World of Zing’s Chipotle & Pasilla Chilli BBQ Sauce with help from UAP.

Looking for a tasty way to use your Chipotle & Pasilla BBQ sauce? This easy barbecued leg of lamb with tomato and mint salsa recipe should do the trick. Packed full of flavour, yet simple to make, we can’t think of a better way to discover a new taste sensation! So gather everyone round, light the barbecue and get ready to serve up a chillitastic dish.

Barbecued leg of lamb with tomato and mint salsa

Ingredients

Lamb:
1.3 – 1.5kg leg of lab, boned and butterflied
3 garlic cloves, sliced
3 shallots, halved
3 bay leaves
Chipotle & Pasilla Chilli BBQ Sauce by World of Zing
Vegetable oil, for brushing

Salsa:
6 ripe plum or vine tomatoes
Small bunch of fresh mint leaves
Good pinch of caster sugar
Bunch of spring onions, thinly sliced
2 garlic gloves, crushed
1 tbsp extra-virgin olive oil
2 tsp balsamic vinegar

Method

1. Put the lamb into a large freezer bag, then add the garlic, shallots and herbs. Holding the back carefully, pour in the Chipotle & Pasilla Chilli BBQ Sauce by World of Zing, then seal and put into a container in the fridge. If you have time, leave to marinate for 24 hours – or 48 hours for an intense flavour.

2. A few hours before you want to eat, make the salsa. Cut the tomatoes in half, scoop out the seeds and discard. Roughly dice the flesh and put into a bowl. Roughly chop the mint leaves and add to the tomatoes. Sprinkle with the sugar, then add the onions, garlic, olive oil and balsamic vinegar. Toss well, then set aside to let the flavours develop.

3. Take the lamb out of the marinade and discard the marinade. Brush the cooking grate with oil. Barbecue the lamb over a direct medium heat for 20-30 minutes, turning once. This will give you a medium-cooked meat. If you like your lamb rare, reduce the cooking time by about 5 minutes. Leave to rest for 5 minutes before slicing. Serve with the salsa.

Get sharing

Please share your food and drink creations on social media, mentioning @UAP_Limited (Twitter) and @uaplimited (Facebook) using the hashtag #UAPchilli.

Visit uapcorpotate.com/chilli/ for terms and conditions and for more information about #UAPchilli.

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