marinated butterflied leg of lamb with salsa verde - Spear Creek ...
marinated butterflied leg of lamb with salsa verde - Spear Creek ...
marinated butterflied leg of lamb with salsa verde - Spear Creek ...
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4.<br />
another mouth watering<br />
spear creek dorper <strong>lamb</strong> recipe<br />
<strong>marinated</strong> <strong>butterflied</strong> <strong>leg</strong> <strong>of</strong><br />
<strong>lamb</strong> <strong>with</strong> <strong>salsa</strong> <strong>verde</strong><br />
<strong>Spear</strong> <strong>Creek</strong> Dorper Lambs are grown on the edge <strong>of</strong> the<br />
Flinders Ranges in South Australia. They are “naturally seasoned”<br />
in the unique environment on saltbush and native grasses. The<br />
extensive natural grazing produces a high quality, lean meat.<br />
spearcreekdorper<strong>lamb</strong>.com.au
<strong>marinated</strong> <strong>butterflied</strong> <strong>leg</strong> <strong>of</strong> <strong>lamb</strong><br />
<strong>with</strong> <strong>salsa</strong> <strong>verde</strong><br />
Ingredients:<br />
1.5kg <strong>butterflied</strong> <strong>leg</strong> <strong>of</strong> <strong>Spear</strong> <strong>Creek</strong> Dorper Lamb<br />
Marinade<br />
180ml (¾ cup) red wine<br />
60ml (¼ cup) extra virgin olive oil<br />
3 large cloves garlic, crushed<br />
1 tablespoon fresh rosemary, roughly chopped<br />
1 teaspoon sea salt<br />
½ teaspoon freshly ground black pepper<br />
Salsa <strong>verde</strong><br />
1 tablespoon baby salted capers, rinsed<br />
1 tablespoon baby cornichons, chopped<br />
2 anchovy fillets (optional)<br />
1 clove garlic, crushed<br />
1 teaspoon Dijon mustard<br />
¼ cup each <strong>of</strong> dill, basil, mint and parsley<br />
zest and juice <strong>of</strong> 1 lemon<br />
freshly ground black pepper<br />
125ml (¼ cup) extra virgin olive oil<br />
serves:6 prep:20min+ cook:55min<br />
Method:<br />
For the marinade combine all the ingredients in a screw top jar and<br />
shake until well combined.<br />
Place <strong>lamb</strong> in a non-metallic dish, pour over marinade, cover <strong>with</strong><br />
plastic wrap and marinate for at least 4 hours, preferably overnight.<br />
For the <strong>salsa</strong> <strong>verde</strong>, place all the ingredients in a food processor and<br />
process until smooth. Place in a bowl, cover <strong>with</strong> plastic wrap and set<br />
aside for later.<br />
Preheat oven to 200°C (180°C fan-forced).<br />
Heat a barbecue on medium-high. Remove the <strong>lamb</strong> from the<br />
marinade (discarding the marinade), place the <strong>lamb</strong> on the barbecue<br />
grill and cook for 10 minutes on each side. Remove <strong>lamb</strong> from<br />
barbecue, place in a roasting dish, cook in preheated oven for a further<br />
35 minutes or until cooked to your liking. Remove from oven, cover <strong>with</strong><br />
foil and rest for 15 minutes before serving.<br />
Serve <strong>lamb</strong> <strong>with</strong> <strong>salsa</strong> <strong>verde</strong>.