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BBQ Butterflied Leg of Lamb with Agrodolce Salsa

BBQ Butterflied Leg of Lamb with Agrodolce Salsa

© Recipe courtesy of Julie Le Clerc

BBQ BUTTERFLIED LEG OF LAMB WITH AGRODOLCE SALSA

Serves 6-8

700gm-1kg butterflied leg of lamb, at room temperature
2 Tbsp vincotto vinegar
Sea salt  and freshly ground black pepper
La Chinata sweet smoked paprika flakes
Extra virgin olive oil (EVO)
4-5 large zucchini, thickly sliced lengthways
1/8 cup torn fresh mint leaves
Sabato aioli, to serve 

Agrodolce salsa:
2 Tbsp extra virgin olive oil (EVO)
2 spring onions, chopped
¼ cup El Navarrico sliced pimientos
¼ cup Table Top Australian Sunmuscat Clusters , stems removed
¼ cup toasted Pinoli pine nuts
2 Tbsp Forvm Cabernet Sauvignon vinegar
¼ cup coarsely chopped Italian parsley leaves 

Preheat a barbecue or char-grill on high. Rub lamb all over with vincotto vinegar, season with salt and a grinding of smoked paprika flakes. Drizzle with EVO and place on the hot barbecue/grill to cook for 5 minutes on each side. Reduce heat to medium-low, cover lamb with foil and cook for 5-10 minutes more on each side (depending on size and thickness of the meat and your preference for pink lamb) to cook to medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil, and leave to rest for 15 minutes before slicing. 

Meanwhile, brush the zucchini sliced with EVO and season with salt and pepper. Barbecue for 1-2 minutes on each side or until charred and tender. Transfer to a serving dish and scatter with torn mint. Serve with aioli on the side.

To make the agrodolce salsa, heat EVO in a small frying pan over medium heat. Add the spring onion and cook for 1-2 minutes, stirring continuously. Now add remaining ingredients and cook for 1-2 minutes more while stirring everything together. Adjust seasoning with salt and pepper to taste. To serve, thickly slice the lamb and place on a serving platter; spoon the agrodolce salsa over the meat.

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