SPRING MENU INSPIRATION
Barbecued Butterflied Lamb Leg Tacos with Kawakawa Chimichurri
Recipe by Dean Thompson
Looking for a fresh, flavour-packed dish to elevate your spring menu?
Check out this lamb taco recipe from Beef + Lamb Ambassador Chef Dean Thompson designed to deliver bold, balanced flavours with efficient prep and broad customer appeal.
Perfect for casual dining, a bistro-style lunch offering, or as a seasonal special in a gastro pub, this dish features butterflied leg of lamb seasoned with a punchy rub and cooked low and slow for maximum flavour and tenderness. Served with vibrant accompaniments like Kawakawa chimichurri, pickled onions, spicy mayo, and a sprinkle of dukkha, it’s a modern twist on a classic lamb cut, ideal for spring menus.
Easy to scale and prep-ahead, its a versatile option that’s guaranteed to stand out.
Start by deboning the lamb leg, cutting out and setting aside the shank for another meal. Butterfly the leg to create an even thickness, which ensures even cooking.
Recipe Ingredients:
1 lamb leg deboned and butterflied
Lamb rub:
1 tbsp smoked paprika
1 tbsp garlic powder
4 tbsp salt
4 tbsp sugar
Combine all ingredients together and set aside.
For serving:
Soft taco wraps
Kawakawa Chimichurri
Coleslaw
Kewpie Sriracha mayonnaise
Dukkha (store bought or make your own)
Crispy Corn Kernels
Pickled red onions
Method:
Generously season the butterflied lamb leg with the lamb rub. Place the lamb fat-side down on the BBQ over low heat for about 30 minutes to render the fat. Once the fat has rendered, turn up the heat to sear the fat side, then flip the lamb and sear the meat side. Cook the lamb to approximately 55°C or adjust to your preferred degree of doneness. After cooking, let the lamb rest for about 15 minutes. This helps the juices redistribute for a tender and juicy result. Slice the lamb against the grain ready to make the tacos.
To serve, place slices of the lamb in the tacos and top with Kawakawa Chimichurri, a slaw, a drizzle of Kewpie Sriracha mayo, a sprinkle of dukkha, crispy corn kernels, and some tangy pickled onions.
You can find Dean’s additional recipes below: