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Grilled lamb leg with smoky capsicum and onion salsa

Butterfly, grill and top with olives and spicy salsa.
lamb legAndre Martin
6
2H 45M
30M
3H 15M

It wouldn’t be an Aussie Christmas without lamb, so here it is, and glorious! 

Ingredients

Method

1.

Put lamb in a large zip-lock bag and add oil, paprika, lemon zest and juice, garlic and thyme. Massage to coat lamb. Refrigerate for 2 hours or overnight to marinate.

2.

Preheat a lidded barbecue grill plate to medium-high. Remove lamb from bag and season. Grill for 15 minutes each side with lid down. Remove lamb from grill, cover loosely with foil and set aside for 15 minutes to rest.

3.

Meanwhile, to make salsa, grill onion and chillies, turning occasionally, for 10 minutes or until charred. Remove from grill and set aside for 10 minutes to cool slightly. Cut chillies in half, remove white membrane and seeds, then finely chop. Set aside in a large bowl.

4.

Put onion in the bowl of a food processor and process until a coarse paste forms. Add to chilli then stir in capsicum, spinach, vinegar, sugar, extra oil, extra paprika and season. Put extra spinach leaves on a serving platter then put lamb on top. Garnish with olives
and extra thyme sprigs then serve with salsa on top.

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