Norman’s Butterflied Leg of Lamb with Lively Salsa

Name: Norman’s Butterflied Leg of Lamb with Lively Salsa
Prep time: 1440
Cook time: 52
Yield: 6-8
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

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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

Instructions

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.
Mix all the salsa ingredients together, cover and refrigerate.
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.
Cook the lamb for a further 15–20 minutes on each side. Allow to rest, covered in foil, for 10 minutes before serving.
Serve thick slices of the lamb with generous dollops of the lively salsa.