How To Make Barbecued Lamb With Salsa Verde

You will need: Metric US Imperial UK Imperial

Enlarge Looking to give your Sunday roast a twist? In this episode of Fire Up The Grill chef Rich Harris shows you how to make butterflied BBQ leg of lamb with a homemade salsa verde.

Prep:4hCook:20mTotal:4h:20m1 boneless leg of lamb, butterflied (you can ask your butcher to do this for you)6 cloves garlic, peeled2 red chillies, deseeded and finely chopped1 tbsp hot smoked paprika4 sprigs thyme1 bunch flat leaf parsley1 bunch mint1 tbsp capers2 anchovy fillets, drained1 clove garlic, peeled and crushedjuice and zest of 2 lemons2 tsp Dijon mustard5 tbsp olive oilsea salt and black pepper

Lay the lamb in a large baking dish. Put 6 cloves of garlic, 2 red chillies, 1 tbsp of paprika, the juice and zest of 1 lemon, 4 sprigs of thyme and 1 tbsp of olive oil into a food processor and blitz until smooth. Pour over the lamb and massage into the meat. Cover with clingfilm and place in the fridge for 3-4 hours, or overnight if possible. Remove from the fridge an hour before cooking.

Preheat the barbecue to a high heat. Season the lamb with salt and pepper and cook for 2-3 minute on each side until golden brown and slightly charred. Push the coals to one side of the barbecue (or turn the temperature down to a medium heat if using gas) and cook the lamb for a further 7-8 minutes on each side then set aside to rest.

While the lamb is resting, make the salsa verde. Pile the parsley and mint up on a chopping board and roughly chop. Add the capers, anchovies and 1 clove of garlic and chop until finely. Scrape into a bowl and stir through the zest and juice or 1 lemon, the mustard and 4 tbsp of oil. Season to taste.

Carve the lamb into thick slices and serve with the salsa verde.

Thanks for watching video How To Make Barbecued Lamb With Salsa Verde

$(document).ready(function () { Ingredients.init(); });

View the original article here