Name: Adobo-spiced barbecued lamb, beef and chicken
Prep time: 260 min
Cook time: 200 min
Total time: 460 min
Yield: 1
Cuisine: south american
Ingredients: 1.5kg leg of lamb; 600g piece of beef rump steak; 800g chicken thigh fillets; 10.00 gm ground cumin; 2 tsp ground coriander; 1 tsp ground chilli powder; 4.80 gm sea salt; 2 tsp cracked black pepper; 1.00 gm brown sugar; 4 garlic cloves, crushed; 20.00 ml roughly chopped fresh thyme leaves; 20.00 ml roughly chopped fresh oregano leaves; 42.00 gm orange juice; 56.88 gm olive oil

Adobo-spiced barbecued lamb, beef and chicken

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Prep Time:
260 minutes

Cook Time:
200 minutes

Total Time:
460 minutes

Indulge in South American flavors with this succulent meat dish.

Ingredients:

1.5kg leg of lamb
600g piece of beef rump steak
800g chicken thigh fillets
10.00 gm ground cumin
2 tsp ground coriander
1 tsp ground chilli powder
4.80 gm sea salt
2 tsp cracked black pepper
1.00 gm brown sugar
4 garlic cloves, crushed
20.00 ml roughly chopped fresh thyme leaves
20.00 ml roughly chopped fresh oregano leaves
42.00 gm orange juice
56.88 gm olive oil

Instructions:

Score the top of the lamb with a sharp knife at 1cm intervals, then place the lamb in a large glass or ceramic dish. Place the beef and chicken in their own separate glass or ceramic dishes. In a bowl, combine cumin, coriander, chilli powder, salt, pepper, sugar, garlic, thyme, oregano, and orange juice.
Distribute spice mixture evenly over lamb, beef, and chicken. Gently massage to ensure all pieces are coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
Preheat your barbecue on high with the hood closed. Place the lamb in a disposable foil baking tray and let it stand at room temperature for 15 minutes. Drizzle 1 tablespoon of oil over the lamb. Reduce the temperature to medium-low and cook the lamb using indirect heat for 3 hours, or until tender and starting to come away from the bone. Cover with foil and let it rest for 15 minutes before serving.
Preheat the barbecue chargrill to medium-high heat. Drizzle beef with 1 tablespoon oil and cook each side for 4 to 5 minutes for medium doneness. Rest the beef for 5 minutes covered with foil. Drizzle chicken with remaining oil and cook each side for 3 to 4 minutes until cooked through. Rest the chicken for 5 minutes covered with foil. Slice the lamb and beef, then serve with Chimichurri and Salsa criolla. (find recipes in related section)

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