Get hooked on the pack-a-punch flavours of South America with this melt-in-the mouth meat.
- 1.5kg leg of lamb
- 600g piece of beef rump steak
- 800g chicken thigh fillets
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground chilli powder
- 2 teaspoons sea salt
- 2 teaspoons cracked black pepper
- 1/4 teaspoon brown sugar
- 4 garlic cloves, crushed
- 1 tablespoon roughly chopped fresh thyme leaves
- 1 tablespoon roughly chopped fresh oregano leaves
- 2 tablespoons orange juice
- 1/4 cup olive oil
- Using a sharp knife, score top of lamb at 1cm intervals. Place lamb in large glass or ceramic dish. Place beef and chicken in separate glass or ceramic dishes. Combine cumin, coriander, chilli powder, salt, pepper, sugar, garlic, thyme, oregano and orange juice in bowl.
- Divide spice mixture between lamb, beef and chicken. Rub to coat. Cover. Refrigerate for 4 hours or overnight, if time permits.
- Preheat barbecue on high with hood closed. Place lamb in a disposable foil baking tray. Stand at room temperature for 15 minutes. Drizzle with 1 tablespoon oil. Reduce temperature to medium-low. Cook lamb, using indirect heat, for 3 hours or until tender and starting to come away from the bone. Cover with foil. Set aside for 15 minutes to rest.
- Heat barbecue chargrill on medium-high heat. Drizzle beef with 1 tablespoon oil. Cook beef for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to plate. Cover loosely with foil. Set aside for 5 minutes. Drizzle chicken with remaining oil. Cook for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest. Slice lamb and beef. Serve lamb, beef and chicken with Chimichurri and Salsa criolla. (see related recipes)