Categories: BBQ, June

Ingredients

• 1.3-1.5kg leg of lamb, boned and butterflied
• 5 garlic cloves, 3 sliced and 2 crushed
• 3 shallots, halved
• few sprigs of fresh rosemary
• 3 bay leaves
• few sprigs of fresh oregano
• 375ml red wine
• vegetable oil, for brushing
• 6 ripe plum or vine tomatoes
• small bunch of fresh mint, leaves picked
• good pinch of caster sugar
• bunch of spring onions, thinly sliced
• 1 tbsp extra-virgin olive oil
• 2 tsp balsamic vinegar

Directions

1. Put the lamb into a large freezer bag, then add the sliced garlic, shallots, rosemary, bay leaves and oregano. Holding the bag carefully, pour in the wine, then seal and put into a container in the fridge. Leave to marinate for 48 hours.

2. A few hours before you want to eat, make the salsa. Cut the tomatoes in half, scoop out the seeds and discard. Roughly dice the flesh and put into a bowl, Roughly chop the mint leaves and add to the tomatoes. Sprinkle with the sugar, then add the onions, remaining garlic, olive oil and balsamic vinegar. Toss well, then set aside to let the flavours develop.

3. Take the lamb out of the marinade and discard the marinade. Brush the cooking grate with oil. Barbecue the lamb over a direct medium heat for 20-30 minutes, turning once. This will give medium-cooked meat. Leave to rest for 5 minutes before slicing. Serve with the salsa.

Email to a friend | Print this recipe | Back