New Zealand-Style Barbecue Lamb

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.

• 2 pounds (900g) lamb shoulder, boneless and trimmed 2 pounds (900g) lamb shoulder, boneless and trimmed
• 2 kiwifruits, peeled and mashed 2 kiwifruits, peeled and mashed
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon salt 1 teaspoon salt
• 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

1. 1.
   In a bowl, combine the mashed kiwifruits, honey, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. 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.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the lamb from the marinade and discard the excess marinade.
5. 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.
6. 6.
   Remove the lamb from the grill and let it rest for 10 minutes before slicing.
7. 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.