Hunter's Slow-Grilled Leg of Lamb with Salsa Verde

Sophistication meets rustic with this simple yet delicious recipe for smoked, slow-grilled lamb.

Ingredients

Serves 8

  • 45g Hunter & Smoakes Hunter’s Choice Blend Original Smokies

  • 5 sprigs of fresh rosemary

  • 2 bulbs of garlic, cloves peeled

  • 175ml extra-virgin olive oil

  • 2.5kg to 3kg bone-in leg of lamb

  • 60g fresh mint, chopped

  • Salt and pepper

For the salsa verde

  • 6 anchovy fillets in olive oil

  • 4 garlic cloves, chopped

  • 175ml extra-virgin olive oil

  • 100g fresh parsley, chopped

  • 60g fresh mint, chopped

  • 2 tbsp capers

  • 1 tbsp fresh lemon juice

  • Salt and pepper

Method

  1. Prepare your barbecue, bring to a medium-high indirect heat. For a charcoal grill, indirect heat can be achieved by banking the coals on one side of the grill. For a gas grill, leave one or two of the burners off.

  2. Blitz the rosemary, garlic, and olive oil in a food processor until the rosemary and garlic are both finely chopped. Season your leg of lamb all over with salt and pepper, and spread the rosemary mixture all over

  3. Grill the lamb, fat side up over direct heat, turning often and moving to the cooler side of the grill as needed, until evenly browned all over - this should take approximately 15–20 minutes.

  4. Bring your Original Smokies to a smoke as per pack instructions. Position lamb over indirect heat and grill with the lid down until a meat thermometer inserted into the thickest part of the leg registers 60°C - this should take approximately 1 ½–2 hours.

  5. Whilst the lamb is cooking you can prepare your salsa verde. Blitz the anchovies, garlic, oil, parsley, mint, capers, and lemon juice in a food processor until all the herbs are finely chopped. Then season with salt and pepper to taste.

  6. When the lamb is cooked through as above, transfer it to a chopping board and let it rest for 5 minutes. Holding onto the bone, thinly slice the lamb against the grain, continuing until you reach the bone. Rotate the lamb and continue to thinly slice.

  7. Top the lamb with chopped mint and serve with the salsa verde on the side.

Have you tried this recipe? What did you think? What other recipes would you like to see? Let us know in the comments!

LambJPCHunter's Choice Blend Original Smokies, Slow Cooking1 Comment