ROASTED LEG OF LAMB
ROASTED LEG OF LAMB
4 pound leg of lamb, butter flied (2 kg)
Stuffing
2 oz of prosciutto (60g)
6 anchovy fillets
1 large bunch of flat leaf parsley about 20 stems
2 garlic cloves
1 tablespoon, balsamic vinegar (15ml)
Salt and pepper to taste
2- 14-inch flat metal skewers.
Place prosciutto, anchovies, parsley, garlic and vinegar in a food processor or blender, pulse to a smooth paste.
Place leg of lamb skin side down. With a sharp knife cut ½ inch (8mm) deep slits across the lamb about 2 inches (5cm) apart.
Using your fingers push the paste deep into the slits.
Insert skewers diagonally from opposite corners through leg of lamb. Place on a tray and season with pepper to taste. You may season with minimal salt if desired.
Preheat barbeque to 325° F/162°C or medium heat. Oil the grill.
Place lamb on grill and cook for 12-15 minutes per side or until crispy dark char-marks are achieved.
Using the metal skewers as an aid flip the roast over and continue to cook for a further
10–12 minutes. Remove roast from grill, place on tray and loosely cover with foil. Let meat rest 15 minutes before slicing.
Yield: 6-8 servings
4 pound leg of lamb, butter flied (2 kg)
Stuffing
2 oz of prosciutto (60g)
6 anchovy fillets
1 large bunch of flat leaf parsley about 20 stems
2 garlic cloves
1 tablespoon, balsamic vinegar (15ml)
Salt and pepper to taste
2- 14-inch flat metal skewers.
Place prosciutto, anchovies, parsley, garlic and vinegar in a food processor or blender, pulse to a smooth paste.
Place leg of lamb skin side down. With a sharp knife cut ½ inch (8mm) deep slits across the lamb about 2 inches (5cm) apart.
Using your fingers push the paste deep into the slits.
Insert skewers diagonally from opposite corners through leg of lamb. Place on a tray and season with pepper to taste. You may season with minimal salt if desired.
Preheat barbeque to 325° F/162°C or medium heat. Oil the grill.
Place lamb on grill and cook for 12-15 minutes per side or until crispy dark char-marks are achieved.
Using the metal skewers as an aid flip the roast over and continue to cook for a further
10–12 minutes. Remove roast from grill, place on tray and loosely cover with foil. Let meat rest 15 minutes before slicing.
Yield: 6-8 servings
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