Butterflied Lamb Leg With Green Goddess
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Butterflied Lamb Leg With Green Goddess
Ingredients
1 boned leg of lamb, butterflied
Marinade
10 garlic cloves
1 bunch rosemary, leaves removed
1 bunch thyme, leaves removed
2 lemons, zest finely grated and flesh juiced
3 large red chillies, seeds removed
½ tbs Coles Smoked Paprika
100ml Red Island Extra Virgin Olive Oil
1 tbs Coles Sea Salt Flakes
½ tbs Coles Cracked Black Pepper
Green Goddess Sauce
1 garlic clove
3 anchovy fillets
100g Coles Mayonnaise
100g natural yoghurt
½ cup parsley leaves
3 tbs chopped chives
2 tbs chopped tarragon
3 tbs red wine vinegar
3 tbs Red Island Extra Virgin Olive Oil
Coles Sea Salt Flakes and Coles Cracked Black Pepper, to season
Charred lemon cheeks, to serve
Method
Place all of the ingredients for the marinade into a food processor and blend for 15 seconds.
Pour the marinade over the lamb and let in marinate overnight. If you don’t have time, go for it, but the longer you leave the lamb, the better it’ll taste.
You can cook the lamb 2 ways - I prefer to cook it on a BBQ with a lid. Although if you don’t have BBQ, you can grill it on a griddle pan and finish it in the oven.
For the BBQ method, preheat your BBQ to a medium high heat. Place the lamb leg on the BBQ and cook on each side for 3 minutes until you get some good colour on each side.
From there, reduce the heat to low, and close the hood. These days, I prefer using a meat thermometer to ensure the perfect cooking of the lamb. Once the thickest piece of the lamb reached 45 degrees, take the lamb off the BBQ and let it rest of 10 minutes.
Slice the lamb as thinly as possible.
While the lamb is on the BBQ, make the Green Goddess. Place everything into a food processor and blitz until smooth.
Scatter the green goddess over the lamb and serve with a couple of charred lemon cheeks.
Recipe by Andy Allen
