Barbecued leg of lamb with tomato and mint salsa recipe | delicious. magazine
The punchy marinade in this bbq lamb recipe starts the tenderising process so that the boned and butterflied meat will cook reasonably quickly.
Ingredients
- 1.3-1.5kg leg of lamb, boned and butterflied
- 3 garlic cloves, sliced
- 3 shallots, halved
- Few sprigs of fresh rosemary
- 3 bay leaves
- Few sprigs of fresh oregano
- 375ml red wine
- Vegetable oil, for brushing
- For the tomato and mint salsa
- 6 ripe plum or vine tomatoes
- Small bunch of fresh mint, leaves picked
- Good pinch of caster sugar
- Bunch of spring onions, thinly sliced
- 2 garlic cloves, crushed
- 1 tbsp extra-virgin olive oil
- 2 tsp balsamic vinegar
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