marinated butterflied leg of lamb with salsa verde - Spear Creek ...

4.
another mouth watering
spear creek dorper lamb recipe
marinated butterflied leg of
lamb with salsa verde
Spear Creek Dorper Lambs are grown on the edge of the
Flinders Ranges in South Australia. They are “naturally seasoned”
in the unique environment on saltbush and native grasses. The
extensive natural grazing produces a high quality, lean meat.
spearcreekdorperlamb.com.au

marinated butterflied leg of lamb
with salsa verde
Ingredients:
1.5kg butterflied leg of Spear Creek Dorper Lamb
Marinade
180ml (¾ cup) red wine
60ml (¼ cup) extra virgin olive oil
3 large cloves garlic, crushed
1 tablespoon fresh rosemary, roughly chopped
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Salsa verde
1 tablespoon baby salted capers, rinsed
1 tablespoon baby cornichons, chopped
2 anchovy fillets (optional)
1 clove garlic, crushed
1 teaspoon Dijon mustard
¼ cup each of dill, basil, mint and parsley
zest and juice of 1 lemon
freshly ground black pepper
125ml (¼ cup) extra virgin olive oil
serves:6 prep:20min+ cook:55min
Method:
For the marinade combine all the ingredients in a screw top jar and
shake until well combined.
Place lamb in a non-metallic dish, pour over marinade, cover with
plastic wrap and marinate for at least 4 hours, preferably overnight.
For the salsa verde, place all the ingredients in a food processor and
process until smooth. Place in a bowl, cover with plastic wrap and set
aside for later.
Preheat oven to 200°C (180°C fan-forced).
Heat a barbecue on medium-high. Remove the lamb from the
marinade (discarding the marinade), place the lamb on the barbecue
grill and cook for 10 minutes on each side. Remove lamb from
barbecue, place in a roasting dish, cook in preheated oven for a further
35 minutes or until cooked to your liking. Remove from oven, cover with
foil and rest for 15 minutes before serving.
Serve lamb with salsa verde.