Norman’s Butterflied Leg of Lamb with Lively Salsa
Easy
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
Norman’s Butterflied Leg of Lamb with Lively Salsa
Easy
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
- 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
SALSA:
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.
