Banjo lamb is an English cut of meat and being boneless makes it easy to serve. The flavors made for each other with a little fat and chewy lamb shoulder meat. The only struggle you’ll have is making sure there are enough seconds for everyone. Preparing dinner in under an hour is also good.
Banjo blade of boneless lamb
Banjo lamb is an English cut of meat and being boneless makes it easy to serve. The flavors made for each other with a little fat and chewy lamb shoulder meat. The only struggle you’ll have is making sure there are enough seconds for everyone. Preparing dinner in under an hour is also good.
Shares 2
- Pesto marinade
- 100 g basil
- 20 g Pine
- 50 Ml olive oil
- 25 g garlic
- Salt and pepper to taste
- Mix all ingredients to obtain a paste in the blender for two minutes
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Preparation: Turn the fat side of the blade up and cut deep slits (about 1cm) in a criss-cross fashion to create 2cm squares. The load blade now looks like a chessboard or mosaic pieces.
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Salt and pepper the lamb and drizzle the pesto paste into the slits. Refrigerate the blade and let it marinate in the pesto paste for at least 2 hours and a maximum of 24 hours before cooking. Reserve some pesto to drizzle over.
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Cooking: Take it out of the refrigerator an hour before cooking, and keep it in a baking tray in a warm place. Bake at 225°C for 45 minutes, and rest for 15 minutes in a warm place.
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Serve slices over toast with some rocket for a quick and easy dinner or serve with your favorite mashed potatoes and vegetables of your choice.
Mondo Butcher and Grocery is located at 824 Beaufort Street, Englewood.
They are open Tuesday to Friday from 9am to 5.30pm, and Saturday from 8am to 2pm.
Call 9371 6350 or visit www.mondo.net.au.
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