”Butterflied” Leg of Lamb

Procedure

You can prepare this dish on Grill 17, Forno or our Forno Gas grill

Served with oven-baked vegetables (hokkaido, fennel and asparagus potatoes) and salsa verde.

Leg of lamb

Place the meat in a dish with garlic, lemon peel and rosemary. Add olive oil and massage the marinade into the meat. Cover the dish with cling film and place it in the fridge. Leave the meat in the marinade for at least two hours, preferably overnight.

Salsa verde

Chop the herbs as finely as you can. The easiest way to do this is to chop them separately.

Crush garlic and anchovies with a bit of salt in a mortar. Add the herbs to the mortar and add olive oil until the mixture turns into a pesto texture.

Coarsely chop the capers and add them to the mortar along with red wine vinegar and Dijon mustard. Season to taste with lemon juice, pepper and perhaps a bit of salt.

Oven-baked vegetables

Cook the vegetables in boiling, lightly salted water for 8 minutes. Pour them into a colander and let them steam off.

Pour them into a bowl. Season well with salt and pepper, and add thyme and 3-4 tbsp of olive oil. Mix everything well and pour the vegetables into an oven proof dish.

Bake the vegetables in a warm Forno for 25-30 minutes.

Season well with salt and pepper. Place the meat on a warm barbecue. Grill it for 8-10 minutes on each side and use a cooking thermometer to check that it is done. You will want the core temperature to reach 58-60° C (136-140° F).

Cover the meat in tin foil and a clean dishcloth and allow it to rest for 10-15 minutes.

Cut the meat into slices of 2 cm (0.8 inch) and serve it with oven-baked vegetables and salsa verde.