Spice-rubbed BBQ Lamb with Puttanesca Salsa
This simple and very delicious Julie Le Clerc creation was designed to be enjoyed as a leisurely meal. The La Chinata Sazonador paella seasoning takes all of the guess work out of this dish and allows the flavour of the lovely, tender lamb to shine through.
900g–1kg butterflied leg of lamb
Pons Extra virgin olive oil (EVO)
Sal de Añana spring salt
The Spice Trader freshly ground black pepper
2 Tbsp La Chinata Sazonador paella seasoning
¼ cup Italian parsley leaves, chopped
¼ cup mint leaves
Preheat a barbecue to medium-high. Rub lamb with EVO, season with salt and pepper and rub all over with paella seasoning. Place lamb on the oiled barbecue grate and cook for 5 minutes on each side.
Reduce heat to medium-low, cover lamb and cook for 5-6 minutes more on each side (depending on size and thickness of the meat) for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil, and leave to rest for 15 minutes.
Thickly slice the lamb across the grain and place on a serving platter. Scatter with mint and parsley and serve with puttanesca salsa, and cos wedges with blue cheese dressing, on the side.
2 medium-sized ripe tomatoes, peeled
2 Tbsp Salvagno pitted olives
3 Ortiz or Talatta anchovy fillets
1 Tbsp Pons capers, drained
2 cloves garlic, peeled
2 Tbsp Sabato pronto rosso
2 Tbsp extra virgin olive oil (EVO)
2 Tbsp Italian parsley, chopped
Coarsely chop the tomatoes, discarding the seeds and any juice; place in a bowl. Coarsely chop the olives, anchovies, capers and garlic and mix with the tomatoes. Add parsley, pronto rosso and EVO and season with salt and pepper. Salsa will keep for 4-5 days if stored in the refrigerator.
Makes approx. 1 cup
Cos wedges with blue cheese dressing:
Mash the cheese in a small bowl, adding 1 Tbsp boiling water to soften cheese. Whisk in aioli and EVO until combined, adding a little more water to thin to a pouring consistency. Spoon over lettuce, scatter with parsley and serve immediately.