Braai leg of lamb with chimichurri sauce, pomegranates and cauliflower and zucchini puree

Braai leg of lamb with chimichurri sauce, pomegranates and cauliflower and zucchini puree.
Leg of lamb: 60 ml olive oil 60 ml red wine 30 ml balsamic vinegar 30 ml barbeque spice 15 ml dried oreganum 15 ml dried rosemary 15 ml yellow mustard seeds 5 ml salt 2.5 ml garlic powder 1.2 kg deboned lamb Purée: 900 g cauliflower florets, cooked 1 1/2 c zucchini, grated 180 ml cream 1 Tbs garlic, finely chopped salt and pepper Chimichurri sauce: 1/2 large red onion 250 ml olive oil 1 c basil leaves 1 c mint leaves 1/4 c chives, chopped 1/4 c coriander, chopped 30 ml red wine vinegar 10 ml garlic, chopped salt and pepper 60 ml pomegranate seeds 60 ml pine nuts, toasted handful micro herbs, to serve

Method

For the leg of lamb, whisk all of the ingredients, except for the lamb, together. Place the lamb in a large Ziploc bag and pour in the marinade. Seal and shake. Refrigerate for at least 30 minutes or overnight. Braai over hot coals for 20-25 minutes until medium rare. Baste it with the marinade while cooking. Turn regularly and cook longer, if preferred. Allow the meat to rest under a piece of foil for at least 5 minutes. Cut into thin slices and serve warm or at room temperature.

For the puree, puree the cauliflower until smooth. Heat the zucchini, cream and garlic in a saucepan over medium heat and simmer for 1 minute. Combine with the pureed cauliflower and season it to taste.

For the chimichurri sauce, place everything in a food processor and puree until fine. Season it to taste.

Serve the meat on top of the puree and add a generous drizzle of the chimichurri sauce. Scatter the pomegranate seeds, pine nuts and micro herbs on top. Serve it with the remaining chimichurri sauce on the side.

TIP:
Leftover shredded lamb meat is wonderful in omelettes, with fried eggs or in a vegetable frittata the next morning for breakfast.