By Ina Paarman
Buttermilk is a wonderful tenderizing agent. It will not draw out juices,
nor will it alter the flavour of the meat in any way.
Serves 6
1 leg of lamb, boned and opened butterfly-style (ask
the butcher to 'vlek' the meat)
½ cup (125 ml) buttermilk
Ina Paarman's Braai & Grill Seasoning
olive oil
2 x 125 ml Ina Paarman's Olive Pesto
GARNISH
lemon halves
fresh rosemary
Score the meat 2mm deep all over with a chef's knife.
Coat the leg with buttermilk and leave covered in a
glass dish in the fridge overnight. The next day, dry
meat with paper towel. Season with Braai & Grill Seasoning and rub with olive oil. Squeeze and spread
about ½ of the Olive Pesto on both sides of the meat.