Barbecued Lamb Leg with Lemon Thyme Salsa Verde
Deliciously tender lamb garnished with a fresh and zesty lemon thyme salsa verde - does it get much better? Serve up with homemade thick-cut kumara wedges for a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1.6 kilograms kumara (orange sweet potato), cut into thick wedges
- 1/4 cup (60ml) olive oil
- 2 teaspoons chilli flakes
- 4 cloves garlic, crushed
- 2 tablespoons finely grated lemon rind
- 1/4 cup (60ml) olive oil, extra
- 2 x 800g butterflied lamb legs
- Lemon thyme salsa verde
- 4 cups loosely packed fresh flat-leaf parsley
- 1/2 cup loosely packed fresh lemon thyme
- 2 tablespoons drained capers
- 2 cloves garlic, crushed
- 2 teaspoons caster (superfine) sugar
- 1 cup (250ml) olive oil
- 1/4 cup (60ml) white wine vinegar
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