@juliaostro's secret ingredient when barabecuing her butterflied lamb leg is a little bit of anchovies and a little bit of garlic for a beauitful saltiness. A little pinch of salt also does the trick too. #ShareTheLamb
Place the lamb in a non reactive bowl or container. Add the remaining ingredients and season with salt. Use your hands to rub the marinade into the lamb and allow to marinate at room temperature for 1 hour. If marinating for longer set aside in the fridge and then bring to room temperature before cooking.
Meanwhile make the salsa verde. Roughly chop the garlic on a chopping board with a pinch of salt. Add the herbs to board and continue to chop and then add the capers and continue chopping until fine. Transfer to a small bowl and add the lemon, olive oil and enough vinegar to taste. It should taste quite sharp. Season to taste with salt and set aside.
Heat a barbecue to medium-high heat and cook the butterflied lamb fat side down for approximately 40-50 minutes, turning every 10 minutes, or until medium-rare. Transfer to a tray, cover and allow to rest for 15 minutes. Slice the lamb and serve with the salsa verde, roast potatoes and a rocket salad.
Butterflied lamb leg is a great cut of lamb for the barbecue as it cooks relatively quickly. As it has a large surface area, the lamb takes all of the marinade nicely.
The anchovies are the secret to the marinade here, they impart a rich saltiness without overpowering the lamb. Just use a little extra salt if you want to omit them from the marinade, it will still be delicious.
The lamb can also be browned in a pan and then finished off in the oven if you don’t have a barbecue.