Chargrilled Barossa Milk-Fed Lamb

INGREDIENTS

  • 2 tablespoons fresh rosemary leaves
  • 2 teaspoons fresh thyme leaves
  • 2 garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 2kg milk-fed lamb leg, boned, butterflied (ask your butcher to do this)
  • Green salad, to serve

OLIVE AND PARSLEY VINAIGRETTE

  • 1/3 cup (80ml) extra virgin olive oil
  • 1/4 cup (60ml) verjuice (see notes)
  • 1/4 cup roughly chopped flat-leaf parsley leaves
  • 1/4 cup (40g) pitted kalamata olives

METHOD

  1. In a mortar and pestle, pound rosemary, thyme, garlic, 2 tablespoons olive oil and 2 teaspoons sea salt into a paste. Rub the lamb with the paste and leave at room temperature for 30 minutes.
  2. Heat a barbecue or large chargrill pan on high heat. Cook lamb, fat-side down, for 4 minutes to caramelise. Turn, reduce heat to medium (or move to a cooler part of the barbecue), then cover with the barbecue hood (or a large metal roasting pan) and cook for 12-15 minutes, checking and turning several times so it doesn’t blacken too much. Transfer to a dish.
  3. Combine the vinaigrette ingredients in a bowl, then pour over lamb. Cover loosely and set aside to rest for 15 minutes.
  4. Carve meat into thick slices, and serve with resting lamb juices and green salad.

 

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