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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.

Serves
6

Preparation Time
20 minutes

Cooking Time
30 minutes

Main ingredients
Vegetables, Lamb

Recipe Type
Dinner, Entertaining, Family Dinners

Level of Difficulty
Medium

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