BUTTERFLIED LEG LAMB WITH SPRING SALAD & SALSA VERDE

Entertain with ease making a salsa verde that delivers firstly as a marinade for the lamb, then as a dressing for a spring green salad of asparagus, fennel and broad beans and finally as a fresh, zesty sauce to drizzle.  Coating the large surface area of a butterflied lamb leg in this herby-salty mixture is a great way to pump up flavour.

serves 6

1.2-1.4kg butterflied leg of lamb

sea salt

1 bunch mint leaves plucked

1 bunch parsley leaves plucked

3 spring green garlic, tops trimmed, roughly chopped

3 tablespoons lemon juice

160ml (2/3 cup) extra virgin olive oil

3 anchovy fillets

1 tablespoon salted capers, rinsed and drained

1 fennel bulb, finely shaved, fronds reserved

500g broad beans, podded

150g asparagus, choose fat spears, tough ends discarded

To make salsa verde, place the mint, parsley, reserved fennel fronds, green garlic, lemon juice, anchovies and capers in a food processor and blend until finely chopped. Pour in the oil and pulse until well combined.  Set aside a third of the mixture to use as marinade.  Transfer the remaining mixture to a sealed container and refrigerate until needed.

Place the lamb (opened flat as one piece) in a large bowl or deep-sided tray.  Sprinkle salt over both sides then spread the reserved third of the salsa verde to coat evenly all over, massaging into all crevices.  Set aside for 30 minutes at room temperature to marinate.

Pre-heat the barbecue to medium-high (220°C with lid closed). Place the lamb fat side down onto grill. Close the barbecue lid. Cook for 15 minutes, then turn over and cook for a further 10-15minutes for rare-medium on the thickest section of lamb, noting the meat will be cooked in the thinner sections but still pink. Transfer the lamb to a tray and loosely cover with foil for 20 minutes to rest.

Meanwhile, to prepare the salad, bring a medium saucepan of salted water to the boil. Add the broad beans, bring back to the boil and cook 2 minutes. Drain and plunge into iced water to stop the cooking process. Drain. Peel and remove outside skin. Place the peeled broad beans and shaved fennel in a large bowl. Using a vegetable peeler, slice the asparagus into fine strips along length of the spear. Add to the bowl.

To finish the salad, spoon over half of the remaining salsa verde and gently toss to coat well. Transfer to a serving platter. Place the remaining salsa verde in a small bowl to serve with the lamb.

Slice the lamb across the grain. Serve with the salad and extra salsa verde to spoon over.

VARIATION: Slow cooked lamb shoulder with salsa verde

Substitute the butterflied lamb leg with a butterflied lamb shoulder. To prepare, coat in the meat in salsa verde as per recipe instructions above. Then cover and refrigerate for a minimum of 8 hours or overnight. Remove the lamb shoulder from fridge at least 30 minutes prior to cooking.  Pre-heat the oven to 220°C (200°C fan-forced). Line a roasting tray with baking paper or foil. Place the lamb fat-side facing up on the prepared tray. Roast for 30 minutes, then reduce the temperature to 130°C and roast for 3 hours or until very tender. If the meat is browning too quickly, cover with a sheet of foil. Remove from the oven and loosely cover with foil for 20 minutes to rest before slicing.

Recipe by Fiona Hammond, November 2022