Name: Barbecued lamb leg with lemon thyme salsa verde
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 8
Ingredients: 1.6 kilogram kumara (orange sweet potato), cut into thick wedges; 1/4 cup (60ml) olive oil; 2 teaspoon chilli flakes; 4 clove garlic, crushed; 2 tablespoon finely grated lemon rind; 1/4 cup (60ml) olive oil, extra; 2 x 800g butterflied lamb legs; Lemon thyme salsa verde; 4 cup loosely packed fresh flat-leaf parsley; 1/2 cup loosely packed fresh lemon thyme; 2 tablespoon drained capers; 2 clove garlic, crushed; 2 teaspoon caster (superfine) sugar; 1 cup (250ml) olive oil; 1/4 cup (60ml) white wine vinegar

Barbecued lamb leg with lemon thyme salsa verde

Deliciously tender lamb garnished with a fresh and zesty lemon thyme salsa verde - does it get much better? Serve up with homemade thick-cut kumara wedges for an even bigger flavour kick!

Serves 8

Prep

Cook

55M

Total

Ingredients

1.6 kilogram kumara (orange sweet potato), cut into thick wedges

1/4 cup (60ml) olive oil

2 teaspoon chilli flakes

4 clove garlic, crushed

2 tablespoon finely grated lemon rind

1/4 cup (60ml) olive oil, extra

2 x 800g butterflied lamb legs

Lemon thyme salsa verde

4 cup loosely packed fresh flat-leaf parsley

1/2 cup loosely packed fresh lemon thyme

2 tablespoon drained capers

2 clove garlic, crushed

2 teaspoon caster (superfine) sugar

1 cup (250ml) olive oil

1/4 cup (60ml) white wine vinegar

Method

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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