Banjo lamb blade is an English cut of meat and being boneless makes it easy to serve. The flavours are made for each other with the little bit of fat and the happy chew lamb shoulder meat. The only struggle you will have is to ensure there is enough for all to have seconds. Having dinner ready in less than an hour is good too.
Boneless lamb banjo blade
- Pesto Marinade
- 100 g basil
- 20 g pinenuts
- 50 ml olive oil
- 25 g garlic
- Salt and pepper to taste
- Blend all ingredients into a paste in a blender for two minutes
- Preparation: turn blade fat side up and cut deep incisions (about 1cm) in a criss-cross fashion to create 2cm squares. The lamb blade now looks like a checkerboard or mosaic pieces.
- Salt and pepper the lamb blade and marinade it with the pesto paste working it into the incisions. Refrigerate and allow the blade to marinade in the pesto paste for a minimum of two hours and a maximum of 24 hours before cooking. Save some pesto to drizzle over the top.
- Cooking: remove from fridge one hour before cooking, storing on baking tray in a warm place. Bake at 225°C for 45 minutes rest for 15 minutes in a warm place.
- Serve in pieces on top of toast with some rocket for a quick easy dinner or serve with your favourite mash potato and vegetables of your choice.
Mondo Butcher and Grocer is located at 824 Beaufort Street, Inglewood.
They are open Tuesday to Friday 9am – 5.30pm Saturday 8am to 2pm.
Phone 9371 6350 or visit www.mondo.net.au.