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Leg of lamb rozanne stevens; Easter lamb recipe; i love cooking recipe;
Norman’s Butterflied Leg of Lamb with Lively Salsa
Chef
Easy
StarStarStarStarStar

This may look like a large, daunting piece of meat, but it’s actually very simple to cook and a hassle-free way to feed a crowd. The marinade and salsa are based on classic Italian flavour combinations and always work. Created by top chef Rozanne Stevens

PREP IN
1440 MIN
COOK IN
52 MIN
SERVE
6-8
SHARE &COMMENT
Leg of lamb rozanne stevens; Easter lamb recipe; i love cooking recipe;
Norman’s Butterflied Leg of Lamb with Lively Salsa
Chef
Easy
SHARE &COMMENT
PREP IN
1440 MIN
COOK IN
52 MIN
SERVE
6-8

Introduction

This may look like a large, daunting piece of meat, but it’s actually very simple to cook and a hassle-free way to feed a crowd. The marinade and salsa are based on classic Italian flavour combinations and always work. Created by top chef Rozanne Stevens

Ingredients

  • 100g sundried tomatoes, chopped
  • 6 cloves of garlic, crushed
  • 1 small tin of anchovies, roughly chopped
  • 2 tbsp finely chopped fresh rosemary
  • 100ml olive oil
  • juice and zest of 1 lemon
  • 1.5kg leg of lamb, deboned
  • SALSA:
  • 12 green olives, roughly chopped
  • 6 tinned anchovy fillets, chopped
  • 1 clove of garlic, crushed
  • 6 tbsp chopped fresh flat leaf parsley
  • 6 tbsp chopped fresh basil
  • 6 tbsp chopped fresh mint
  • 1 tbsp capers
  • 10 tbsp extra virgin olive oil
  • 6 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper

Method

  • 1. Blitz or mix the sundried tomatoes, garlic, anchovies, rosemary, olive oil and lemon juice together and rub it into the lamb. Cover and refrigerate overnight to marinate.
  • 2. Mix all the salsa ingredients together, cover and refrigerate.
  • 3. Place the marinated lamb on a hot grill, fat facing down. Cover with foil and seal well for 5–6 minutes. Turn over, cover with foil and seal the other side for 5–6 minutes.
  • 4. Cook the lamb for a further 15–20 minutes on each side. Allow to rest, covered in foil, for 10 minutes before serving.
  • 5. Serve thick slices of the lamb with generous dollops of the lively salsa.

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