Grilled butterflied leg of lamb with anchovy, prosciutto and parsley - Eric Treuille and Birgit Erath
We’re lucky to be situated just around the corner from two of our favourite shops; Books and Cooks and The Spice Shop, both on Blenheim Crescent. Books for Cooks’ Eric Treuille and The Spice Shop’s Birgit Erath’s brilliant book ‘Barbecue’ has this delicious recipe for barbecued butterflied leg of lamb. If the weather allows, cook the lamb outdoors, over charcoal, for a smoky flavour and a wonderful aroma. Or grill it, so that it’s crisp on the outside and tender within. Don’t be put off by the anchovies. It’s not fishy at all and really just imparts a rich saltiness to the lamb.
You will need 2 long, flat metal skewers. If you’re barbecuing, light the barbecue in plenty of time and start cooking when the coals are white and glowing.
Make the salsa verde by putting into a food processor: 2 handfuls of flat leaf parsley, 10 fresh basil leaves, 10 fresh mint leaves, 1 crushed clove of garlic, 1 tablespoon of creamy Dijon mustard, 1 tablespoon of drained capers, 2 anchovy fillets, ½ teaspoon of red wine vinegar and 150ml olive oil. Blend until smooth, season to taste and set aside.
Place 60g of prosciutto, 6 anchovy fillets, a handful of flat-leaf parsley, 2 garlic cloves and a tablespoon of balsamic vinegar in a blender and pulse to a smooth paste.
You’ll need a 2kg leg of lamb, butterflied and seasoned well with salt and pepper. Place the lamb skin side down and with a sharp knife cut deep slits across the meat, about 5cm apart. Stuff the paste right into the slits. Insert skewers diagonally from opposite corners through the butterflied lamb. This makes it easier to move on the barbecue.
Grill over medium-hot coals (or under your grill), turning once, for 15 minutes each side for medium rare (longer for medium), drizzling over 2 tablespoons of balsamic vinegar on both sides during cooking. Once cooked, allow the meat to rest, covered in baking paper (not foil), for 10 minutes. Slice and season with salt and pepper and serve with the salsa verde and new potatoes.