Chargrilled Leg of Lamb with Salsa Verde

Robert Thompson

Robert Thompson

23rd November 2020
Robert Thompson

Chargrilled Leg of Lamb with Salsa Verde

130 min

Succulent slices of chargrilled lamb with salsa verde


  • Ingredients Serves 6 as a main course 1 Leg of lamb - deboned by butcher 1 Lemon - juice & zest Rapeseed Oil Salsa: Bunch mint - picked 1 Large bunch of parsley 1 tsp Dijon mustard 2 tsp Red wine vinegar 50ml Rapeseed oil


Slice the lamb with the grain into 2cm thick slices. Place in a non aluminum dish and add the lemon zest, juice & a little rapeseed oil. Cover and leave to marinate for at least 2 hours.

Blend all the salsa ingredients together until you have a smooth

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