BBQ Leg of Lamb with Salsa Verde and Chargrilled Vegetables, recipe by Barry Horne.
This recipe features our butterflied, marinated leg of lamb which you can get by clicking here and in our shops.
Serves 4
Ingredients:
800g butterflied marinated lamb leg with rosemary, garlic and lemon
1 fennel bulb
1 large red pepper
1 courgette
10g parsley
10g mint
5g tarragon
5g capers
1 clove garlic (grated)
1 tsp dijon mustard
100ml olive oil
1 tbsp white wine vinegar
1 lemon

Method:
To make your salsa verde, get a bowl and add the dijon, garlic, vinegar and oil and whisk together. Add the lemon juice and capers and finely chop all the herbs and add to the bowl. Mix together and leave to one side whilst you cook the meat and veg.

Slice the fennel and courgette into chunky slices and char on the BBQ or in a griddle pan, roast the pepper whole and when blackened add to a bowl along with the fennel and courgette and cover with cling film to steam.
Season your lamb leg well with salt and pepper and BBQ for around 25-30 mins, turning occasionally. Alternatively, roast in an oven @180 degrees C for 25-30 mins. Then leave to rest for at least 10-15 mins.