Barbecued leg of lamb with almond and mint sauce

AT A GLANCE

  • Serves 6 people

Pop this lamb on the barbie for a quick Easter option.

  • 1.5 kg leg of lamb, boned and butterflied
  • For rubbing: olive oil
  •  
  • Almond and mint sauce
  • 3 anchovy fillets
  • 2 golden shallots, coarsely chopped
  • 2 cloves of garlic
  • 1 tsp finely grated lemon rind
  • 1 cup (loosely packed) mint leaves
  • 40 gm (¼ cup) raw almonds
  • 60 ml (¼ cup) extra-virgin olive oil
  • To taste: lemon juice
  • To serve: green salad
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.

Topics:

EASTER, ALMONDS, MINT, GARLIC, SHALLOTS, MASTERCLASS, MODERN AUSTRALIAN, MAIN, AUTUMN, ANCHOVIES, LAMB

Recipe:

RODNEY DUNN

Photography:

ANSON SMART

Styling:

GERALDINE MUNOZ

FEATURED IN

Mar 2008

Mar 2008

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