| Servings | serves |
Ingredients
- 8 Garlic Cloves finely chopped
- 1 Onion finely chopped
- 1 Lemon Finely grated rind and juice of 1
- 1/4 cup Extra Virgin Olive Oil
- 3 cups Red Wine
- 1 tablespoon Soy Sauce
- 1/2 bunch Parsley finely chopped
- 1/2 bunch Thyme Leaves
- 4 Rosemary Sprigs finely chopped
- Black Pepper to season
- 1 Lamb easy-carve leg
Herb Sauce
- 1 bunch Marjoram
- 1 bunch Flat-leaf Parsley
- 3 sprigs Rosemary
- 2 Garlic Cloves
- 1 tin Anchovies
- 3/4 cup Extra Virgin Olive Oil
- 3 tablespoons Red Wine Vinegar
Ingredients
Herb Sauce
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Instructions
- Put the garlic, onion, rind, juice, olive oil, red wine, soy, parsley, thyme, rosemary and pepper in a jug and mix.
- Cut the string that holds the lamb together and open leg out. Put the lamb in a large plastic bag and pour over the marinade, making sure all surfaces are coated. Knot the bag and put in in a shallow dish. Marinate the lamb for 3-4 hours, turning occasionally.
- Preheat barbecue grill or plate to high. Remove lamb from the bag and cook on each side for 5 minutes. Lower the temperature and cook lamb with the lid of the barbecue down for 30-35 minutes, turning once. Remove lamb, cover in foil and allow to rest in a warm place for 20 minutes before carving. Serve lamb with the herb sauce.
- To make the herb sauce: Remove leaves from the marjoram, springs from the parsley and needles from the rosemary and put in a mortar. Add the garlic and pound with the pestle until the herbs start to break down. Add the anchovies and their oil. Gradually add the olive oil until the mixture is well combined. Add the red wine vinegar and combine well.
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