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Barbecued Leg of Lamb with Mint, Anchovy and Lemon Salsa Verde
Preparation info
- Serves
4 to 5
- Difficulty
Easy
Appears in
By Adam Byatt
Published 2010
Barbecuing whole joints of meat is great in theory, but in reality the ferocity of the heat means the meat can end up charred on the outside and raw on the inside. My suggestion is to cook pieces of meat that are no thicker than 4cm or so, to allow you to get a really nice barbecue flavour whilst keeping the meat moist and tender.
Ingredients
1 bunch 1 bunch 2 cloves
Method
Preparation
Pick the leaves from the mint and parsley. Peel the garlic. Grate the zest of the lemons and squeeze the juice. I recommend placing all these ingredients in a mortar and pestle, although you can use a blender as an alternative. Grind or blend them together with the anchovies, a good slug of olive oil and some salt.
Rub the mix vigorously into the lamb, on both the