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August 02, 2018

Grilled lamb with fresh herb salsa

August 02, 2018/ Lucy Waverman

Serves: 6

INGREDIENTS

Salsa:

1/2 cup chopped mint
1/2 cup chopped basil
1/4 cup chopped tarragon
1/2 cup chopped watercress
2 teaspoons capers
2 tablespoons chopped anchovies
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1/3 cup olive oil
Salt and freshly ground pepper

Lamb:

1 3-pound (1.5-kilograms boneless, butterflied lamb leg
Salt and freshly ground pepper
1/4 cup herb salsa

METHOD

Combine mint, basil, tarragon, watercress, capers, anchovies, mustard and lemon juice in a medium bowl.

Whisk in olive oil. Season with salt and pepper. Spread 1/4 cup over lamb and reserve remainder.

Preheat grill to high. Place lamb on grill and sear about 3 minutes per side or until browned. Turn off middle or side burner. Place lamb fat side up on turned off burner. Cover grill and grill 20 to 25 minutes, depending on thickness or until pink. Let rest for 10 minutes. Slice down in thick or thin slices depending on preference (I like thin) and serve with remaining salsa.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Grilled lamb with fresh herb salsa

INGREDIENTS

METHOD