Lemon thyme salsa verde
Barbecued lamb leg with lemon thym salsa verde
1.Preheat oven to 220°C.
2.Combine kumara, oil and chilli on a baking-paper-lined oven tray until well coated; season. Roast kumara for 40 minutes or until browned and cooked through.
3.Meanwhile, combine garlic, rind and extra oil in a large bowl; season. Add lamb; rub oil mixture all over lamb. Cook lamb on a heated grill plate (or grill or barbecue) over medium heat for 15 minutes each side for medium or until cooked as desired. Adjust the temperature if cooking too quickly or too slowly. Transfer to a tray; cover with foil, stand 10 minutes.
4.Meanwhile, make lemon thyme salsa verde. Blend or process ingredients until well combined. Season to taste.
5.Serve lamb sliced with kumara wedges and salsa verde.
You can ask the butcher to butterfly the lamb for you. Salsa verde can be made 6 hours ahead; cover surface with plastic wrap then cover tightly to prevent discolouring. Refrigerate until ready to use.Note