Lamb Entertaining

Barbecued lamb leg with salted lemons

Name: Barbecued lamb leg with salted lemons recipe
Yield: 6
Ingredients: Zest & juice of 2 lemons, plus 1 lemon sliced thinly; 1 bunch oregano, roughly chopped; 6 garlic cloves, chopped; 2 tbs tomato paste; 1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle; 2kg boneless lamb leg, butterflied (ask your butcher to do this for you); 1 small red onion, shaved on a mandoline; 1 tbs sea salt flakes; 1 tbs caster sugar; 2 small baby cos, leaves separated; 1/4 bunch dill, leaves picked, finely chopped; 1/4 bunch chives, finely chopped; 150g haloumi, drained, grated; Zest & juice of 1 lemon

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by delicious. team

delicious. team

Jan 05, 2021

This lamb leg is the ultimate barbecue showstopper. Begin this recipe at least 3 hours ahead.

Zest & juice of 2 lemons, plus 1 lemon sliced thinly
1 bunch oregano, roughly chopped
6 garlic cloves, chopped
2 tbs tomato paste
1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle
2kg boneless lamb leg, butterflied (ask your butcher to do this for you)
1 small red onion, shaved on a mandoline
1 tbs sea salt flakes
1 tbs caster sugar

Salad

2 small baby cos, leaves separated
1/4 bunch dill, leaves picked, finely chopped
1/4 bunch chives, finely chopped
150g haloumi, drained, grated
Zest & juice of 1 lemon

Method

1.

To marinate the lamb, place zest, juice, half of the oregano, garlic, tomato paste and olive oil in the bowl of a small food processor and whiz until finely chopped. Transfer to a large bowl, then add the lamb and coat well. Season and marinate for 3-4 hours or overnight. Bring lamb to room temperature before cooking.
2.

Heat a lightly greased barbecue with a lid on high heat. Place lamb on barbecue and sear, turning frequently, for 5-6 minutes until browned all over. Reduce heat to medium, close lid and roast, turning occasionally, for 1 hour 15 minutes-1 hour 30 minutes until lamb is cooked.
3.

Meanwhile, scatter sliced lemon and onion in a single layer on a serving platter and sprinkle with salt, sugar and remaining oregano. Allow this to macerate while lamb is cooking. When lamb is cooked, leave to rest on salted lemon mixture for 15 minutes before serving.
4.

For the salad arrange cos lettuce leaves on a serving dish, scatter with herbs, haloumi and drizzle with lemon zest and juice and oil. Serve alongside lamb.