BBQ Lamb Leg with Salsa Verde

clock 30 minutes + 1 hour 20 minutes bowl Serves 8

Ingredients

  • 1.6kg kumara cut into thick wedges
  • 1/4 cup olive oil, plus 3 Tbsp extra
  • 2 tsp chilli flakes
  • Salt and pepper, to season
  • 4 cloves garlic, crushed
  • 2 Tbsp lemon rind, finely grated
  • 1.5kg lamb leg
  • Salsa Verde
  • 4 cups loosely packed Italian parsley
  • 1/2 cup loosely packed thyme
  • Zest of 1 lemon
  • 2 Tbsp capers, drained
  • 2 cloves garlic, crushed
  • 2 tsp caster sugar
  • 1 cup olive oil
  • 1/4 cup white wine vinegar
  • Salt and pepper, to season
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Pre-prepared gravy

Method

  • 1. Preheat oven to 220°C (200°C fan-forced)and preheat BBQ to a medium heat.

  • 2. Line a large baking tray with baking paper. Place kumara on the tray and coat with oil and chilli flakes. Season with salt and pepper. Roast kumara in the oven for 40 minutes,or until browned and cooked through.

  • 3. Meanwhile, in a small bowl, combine garlic, lemon rind and extra oil and season.

  • 4. Place lamb leg on a large plate and rub oil mixture all over the lamb.

  • 5. Cook lamb on a heated grill or BBQ over medium heat for 40 minutes, or until cooked as desired. Transfer to a tray, cover with foil and set aside for 10 minutes.

  • 6. Meanwhile, to make the salsa verde, blend or process all ingredients until well combined. Season to taste.

  • 7. On a large serving plate, serve sliced lamb with kumara wedges and salsa verde on the side.

  • Helpful Tip:

  • Salsa verde can be made 6 hours ahead. Store in an air tight container and refrigerate until ready to use.

  • PER SERVE

  • • Energy 4121Kj • Protein 38g • Total Fat 74g • Saturated Fat 20g • Carbohydrates 40g • Sugars 12g • Sodium 433mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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