Barbecued leg of lamb with tomato and mint salsa recipe
The punchy marinade in this bbq lamb recipe starts the tenderising process so that the boned and butterflied meat will cook reasonably quickly.
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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
- 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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