Name: Char-grilled lamb with salsa verde
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Char-grilled lamb; 1 tablespoon olive oil; 2 teaspoon dried mint; 1 clove garlic, crushed; 1.2 kilogram lamb noisette, boned, trussed; spinach leaves, to serve; Salsa verde; 1 cup firmly packed fresh continental parsley; 1 cup firmly packed mint; 2/3 cup extra-virgin olive oil; 2 tablespoon capers; 1 tablespoon dijon mustard; 1 tablespoon red wine vinegar; 1 tablespoon cornichons; 2 clove garlic, chopped; 2 teaspoon lemon juice

Char-grilled lamb with salsa verde

Serves 4

Prep

20M

Cook

35M

Total

55M

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Ingredients

Char-grilled lamb

1 tablespoon olive oil

2 teaspoon dried mint

1 clove garlic, crushed

1.2 kilogram lamb noisette, boned, trussed

spinach leaves, to serve

Salsa verde

1 cup firmly packed fresh continental parsley

1 cup firmly packed mint

2/3 cup extra-virgin olive oil

2 tablespoon capers

1 tablespoon dijon mustard

1 tablespoon red wine vinegar

1 tablespoon cornichons

2 clove garlic, chopped

2 teaspoon lemon juice

Method

1.In a shallow dish, combine oil, mint and garlic. Add meat and toss to coat. Cover and chill for 20 minutes, turning meat regularly.

2.To make salsa verde, combine all ingredients in a food processor and process until a smooth paste forms. Season to taste.

3.Preheat oven to 180°C. Heat a chargrill or large frying pan on high. Season meat and cook for 2-3 minutes each side, until browned. Transfer to baking dish.

4.Bake 25-30 minutes, until cooked to taste. Cover loosely with foil and allow to rest 20 minutes. Serve sliced with salsa verde and spinach leaves.

For a quick meal, replace the lamb noisette with lamb backstraps and char-grill for 5-6 minutes, turning.
Note

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Ingredients

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