Arabella's 48-hr marinated leg of lamb with salsa verde
LEG OF LAMB WITH SALSA VERDE
This is lamb and mint sauce, Italian style. Marinate the lamb in the fridge in its balsamic bath for at least 24 hours or, better still, 48 hours, so the flavours have time to seep into the meat. You can buy the lamb almost fully boned-out at the service counter. Opening it up into a butterfly makes it simple to barbecue.
Preparation time: 25 minutes
plus 24-48 hours marinating time
Cooking time: 30-40 minutes Serves: 6
1 Waitrose Farmhouse part-boned leg of lamb
Salt
For the marinade:
3 sprigs rosemary
4 tbsp balsamic vinegar or red
wine vinegar
150ml olive oil
4 cloves garlic, crushed
1 large carrot, finely diced
1 large onion, chopped
10 black peppercorns, coarsely crushed
To prepare the lamb:
1 To remove the bone, cut off the strings and open the lamb out flat, cut sides up. Use your fingers to feel out where the remaining shank bone lies, then make a cut along its length. night through to the bone using short strokes. Cut the meat away from the bone, working around a carefully, until you cari lift it out in the same way, remove the small knob of bone that lies below it Trim off any large lumps of fiat One side of the boned lamb is likely to be thicker than the other To even it out make a cut in the cheek so you can open it out flat like a magazine (you'll have thicker and slightly thinner bits, but it should not be too exaggerated. Make a few deep slasties across the thickest parts, so they cook evenly
To marinate the lamb:
Bruise the rosemary to release its flavour use the end of a rolling pin or a meat mallet - then mix them with the other ingredients Spoon a third of the marinade into a large shallow dish and lay the meat on top Pour over the remaining marinade. Cover with clingfilm, place in the ridge and leave for at least 24 hours lum the meat over occasionally and baste it with the marinade, Do not disced
To cook the lamb,
Light the barbecue and leave it until the charcoal is hot. Arrange the gill rack close to the charcoal Barbecue the lamb for 5-7 minutes on each side, to give a deep brown crust Move the sack to about 10cm over the heat and give the lamb a further 8-13 minutes on dict side, depending on your taste. When you turn the meat. Baste it with the mariade to keep it most
The inside should be slightly pinker than you like it, as the lamb will continue cooking a little while it is resting To serve the lamb: Transfer to a serving dish or chopping board, cover with foil and leave to rest in a warm place (beside the barbecue or in a low oven) for 15 minutes Carve into thick slices, and serve with the salsa verde (below)
COOK'S TIPS Resting the lamb for a while after it has cooked will allow its juices to be reabsorbed evenly, making it easier to slice and juicier in the mouth.
Introduce flavours of Greece by marinating the lamb with lemon juice, olive oil, aregano and garlic, and serving it with tzatziki yogurt with added cucumber and garlic which can be bought ready-made
SALSA VERDE Preparation time 10 minutes Serves: 6
2 packs fresh mint
1 pack fresh basil leaves
1 pack fresh flat leat parsley
50g can anchovy fillets
2 tbsp capers, rinsed
2 cloves garlic
1-2 tbsp red or white wine vinegar
1 tbsp caster sugar
1 slice good quality white bread, crusts removed
Salt and freshly ground black pepper
150-250ml extra virgin olive oil
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