AT A GLANCE
Pop this lamb on the barbie for a quick Easter option.
|01||Season lamb with sea salt and freshly ground black pepper and rub with olive oil. Set meat aside at room temperature for 10 minutes. Preheat a barbecue or large chargrill pan over high heat. Add lamb, skin-side down, and cook for 3 minutes each side. Reduce heat to low-medium, cover and cook, turning occasionally, for 10 minutes for medium-rare. Remove lamb and rest, loosely covered, for 10 minutes.|
|02||For almond and mint sauce, combine anchovies, shallot, garlic and lemon rind in a mortar and, using a pestle, pound to a coarse paste. Add mint and almonds, pounding until smooth. Stir through olive oil and lemon juice and season to taste.|
|03||Slice lamb and serve with almond and mint sauce spooned over and a green salad to the side.|