Norman’s Butterflied Leg of Lamb with Lively Salsa

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Norman’s Butterflied Leg of Lamb with Lively Salsa

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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

Instructions

  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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