Recipe
New Zealand-Style Barbecue Lamb
Kiwi Lamb Delight: A Taste of New Zealand-Style Barbecue
4.6 out of 5
Indulge in the flavors of New Zealand with this mouthwatering recipe for Kiwi Lamb Delight. Inspired by the traditional South Carolina-style barbecue, this adaptation brings a unique twist by using succulent lamb and incorporating New Zealand's culinary influences.
Metadata
Preparation time
15 minutes
Cooking time
40 minutes
Total time
4 hours 55 minutes (including marinating time)
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free, Paleo, Low-carb, High-protein
Allergens
N/A
Not suitable for
Vegetarian, Vegan, Kosher, Halal, Nut-free
Ingredients
In this adaptation, the traditional pork used in South Carolina-style barbecue is replaced with succulent lamb, a popular meat in New Zealand. The marinade incorporates kiwifruit, a quintessential New Zealand ingredient, which adds a unique sweetness and tenderizes the meat. The slow-cooking process remains the same, allowing the flavors to meld together and create a delicious caramelized crust on the lamb. We alse have the original recipe for South Carolina-Style Barbecue, so you can check it out.
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2 pounds (900g) lamb shoulder, boneless and trimmed 2 pounds (900g) lamb shoulder, boneless and trimmed
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2 kiwifruits, peeled and mashed 2 kiwifruits, peeled and mashed
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2 tablespoons honey 2 tablespoons honey
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2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
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2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
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2 teaspoons smoked paprika 2 teaspoons smoked paprika
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1 teaspoon garlic powder 1 teaspoon garlic powder
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1 teaspoon onion powder 1 teaspoon onion powder
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1 teaspoon salt 1 teaspoon salt
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1/2 teaspoon black pepper 1/2 teaspoon black pepper
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 20g, 8g
- Carbohydrates (total, sugars): 8g, 6g
- Protein: 35g
- Fiber: 1g
- Salt: 1.5g
Preparation
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1.In a bowl, combine the mashed kiwifruits, honey, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper.
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2.Place the lamb shoulder in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
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3.Preheat the grill to medium-high heat.
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4.Remove the lamb from the marinade and discard the excess marinade.
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5.Grill the lamb for about 15-20 minutes per side, or until it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
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6.Remove the lamb from the grill and let it rest for 10 minutes before slicing.
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7.Slice the lamb into thin strips and serve hot.
Treat your ingredients with care...
- Kiwifruits — Make sure to choose ripe kiwifruits for maximum sweetness and flavor. If they are not ripe enough, you can place them in a paper bag with a banana to speed up the ripening process.
Tips & Tricks
- For a smokier flavor, you can add a handful of soaked wood chips to the grill while cooking the lamb.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
- Serve the Kiwi Lamb Delight with a side of minted peas and roasted kumara (sweet potato) for a complete New Zealand-inspired meal.
Serving advice
Serve the sliced Kiwi Lamb Delight on a platter, garnished with fresh herbs such as mint or parsley. Accompany it with a bowl of tangy mint sauce for dipping.
Presentation advice
Arrange the sliced Kiwi Lamb Delight in an artful manner on the platter, drizzling a little extra marinade over the top for added flavor and visual appeal. Garnish with fresh kiwifruit slices and sprigs of mint for a vibrant touch.
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