This dish is perfect for serving on those warm spring evenings when you want something that’s a little different but still oh-so delicious. It’s also incredibly easy to prepare and cook – what more could you want?
- Serves 6
- 59 ProPoints per recipe
- 45 minutes in total
Ingredients
1kg boneless leg of lamb
50g prosciutto
50g tin of anchoives in olive oil (drain them but keep 1 tablespoon of the oil)
3 cloves of garlic
20g fresh flat leaf parsley
10g fresh mint (leaves only)
1 teaspoon of finely chopped fresh rosemary leaves
1 tablespoon of balsamic vinegar
Freshly ground black pepper
Method
Open out the lamb so it lies flat against your work surface. Cut several diagonal slits across the meat about 8mm deep and 5cm apart.
Put all the remaining incredients (including the tablespoon of oil from the anchovies) into a food processor and whizz together until a smooth paste forms. If you don’t have a food processor, you can chop everything as finely as possible. Season the paste with some black pepper.
Next rub the paste over the side of the meat that you previously cut and then push some skewers diagonally into the lamb so they cross over and make an ‘x’ shape. Place the meat on a non-metallic tray or dish, cover it and chill it for 2 – 12 hours.
Preheat the barbecue or grill to a medium-high heat. Cook the meat for 15 minutes on each side until it is well browned. Remove it from the grill, place on a board and cover it with foil. Leave it to rest for 15 minutes before carving.
Cook’s tip: If you prefer your lamb well done, cook it for an extra 5 minutes on each side.
