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Lamb with salsa verde
Lamb with salsa verde
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Elevate lamb with tangy preserved lemon marinade, grill for a memorable lunch.
Ingredients:
  • 4 garlic cloves, coarsely chopped
  • 175g (1/2 cup) coarsely chopped preserved lemon rind
  • 250.00 ml chopped fresh continental parsley
  • 125ml (1/2 cup) olive oil
  • 2 x 1kg lamb legs, boned, fat side scored
  • 80ml (1/3 cup) extra virgin olive oil
  • 500.00 ml fresh continental parsley leaves
  • 250.00 ml fresh basil leaves
  • 125.00 ml fresh mint leaves
  • 46.80 gm Dijon mustard
  • 40.00 ml red wine vinegar
  • 40.00 ml drained capers, rinsed
  • 4 drained anchovy fillets
Instructions:
  • Combine garlic, preserved lemon rind, parsley, and oil in a food processor until smooth. Transfer the mixture to a large ceramic or glass dish. Add the lamb, coat well, cover with plastic wrap, and refrigerate for 1-2 hours or overnight to marinate.
  • For the salsa verde, blend oil, parsley, basil, mint, mustard, vinegar, capers, and anchovies in a food processor until smooth.
  • Preheat a barbecue grill over medium-high heat. Grill the lamb for 5 minutes until lightly charred. Continue cooking for 40 minutes for medium doneness. Rest the lamb on a plate covered with foil for 10 minutes. Slice thinly, plate, and top with salsa verde. Serve with saffron aioli potatoes.

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