Butterflied leg of lamb with minty salsa verde

Prep: 20 mins
Cook: 30 mins
Butterflied leg of lamb with minty salsa verde

1 boned leg of lamb (ask your butcher to bone it out and trim it for you)

2 lemons, juice only

1 onion, coarsely chopped

3 cloves garlic, sliced

150ml extra virgin olive oil

2 bay leaves, torn into pieces

3 tbsp chopped mint leaves

8 peppercorns, lightly crushed

For the minty salsa verde

1 large handfuls spearmint leaves

4-5 sprigs peppermint, leaves only

1 bunch parsley

1 large handful basil

6 tinned anchovies

2 tbsp capers

2 cloves garlic, coarsely chopped

1 slice bread, crusts removed, torn up (about 60g after crusts have been cut off)

1/2 tsp sugar

2 tbsp white wine vinegar

150-250ml olive oil

freshly ground black pepper

For the parsley, tomato and shallot salad

1 large bunches flat leaf parsley, leaves and finest stems only

2-3 shallots, thinly sliced

150g cherry tomatoes, halved

1-2 tbsp lemon juice

3-4 tbsp extra virgin olive oil

Pour the lemon juice, onion, garlic, olive oil, bay leaves, mint and peppercorns into a large plastic bag and add the lamb.

Make sure the lamb is well coated by turning it over several times. Tie the bag and marinate for 2 hours (room temperature) to 48 hours (fridge). Turn from time to time.

If marinated in the fridge, take out the lamb 1 or 2 hours before cooking.

Heat a griddle, a grill or a barbecue.

Take the lamb out of the marinade. Once the griddle is sizzling hot, place the lamb cut side down and grill for about 5 to 7 minutes on each side. Lower the heat then cook for about 12 to 19 minutes on each side, basting often with the marinade.

Transfer to a warm serving plate. Set aside for about 15 minutes, keeping it warm.

Making the salsa: Process the herbs, anchovies, capers, garlic, bread, sugar, vinegar and black pepper in a food processor until thinly chopped.

Still processing, add enough drizzles of olive oil to get a creamy sauce. Season with pepper.

Transfer into a bowl. Cover with plastic film then set aside in the fridge.

Making the salad: combine all the ingredients together and sprinkle with salt and black pepper.

Carve the lamb and serve alongside the salsa verde and tomato salad.


Preparation Time
20 minutes

Cooking Time
30 minutes

Main ingredients
Vegetables, Lamb

Recipe Type
Dinner, Entertaining, Family Dinners

Level of Difficulty

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