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Butterflied Lamb Leg with Salsa Verde

Butterflied Lamb Leg with Salsa Verde

  • Difficulty Level: 2
  • Serves Serves: 5
  • Preparation

    8 hours

  • Cooking

    30 mins

Vegetarian Healthy Lamb Appetizer Dinner Salad

What You Will Need

Ingredients

  • Salsa Verde:
  • 1 cup fresh parsley leaves, roughly chopped
  • ½ cup olive oil
  • 1/3 cup fresh mint leaves, roughly chopped
  • 3 tablespoons lemon juice
  • 1 clove garlic, roughly chopped
  • ½ green chilli, chopped (optional)
  • sea salt and ground pepper
  • To serve:
  • ⅓ cup pomegranate seeds

Marinade

  • Butterflied Lamb Leg:
  • 700 grams butterflied lamb leg
  • 3 tablespoons Lee Kum Kee Premium Soy Sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons neutral oil
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon Lee Kum Kee Pure Sesame Oil
  • 1 teaspoon garlic powder
  • ½ teaspoon cracked black pepper

Made with
Lee Kum Kee products

PRM SOYPRES 500ML FRONT V2

Soy Sauce

Premium Soy Sauce
PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1. Lamb: In a medium-sized baking dish or large sealable bag, combine the lamb with the marinade ingredients. Cover and refrigerate overnight or up to 24 hours. 

  2. Salsa Verde: In a food processor, or using a mortar and pestle, grind all the ingredients together until a rough paste forms. Transfer to a small container and refrigerate until you’re ready to cook the lamb.

  3. Preheat the barbecue grill to medium. Place the lamb on the grill, skin side down, and cook for 10 minutes. 

  4. Turn the lamb over and grill for a further 5–10 minutes depending on how well you like it cooked (5 minutes for medium-rare and 10 for more well done). Remove from the heat, cover loosely with tinfoil and rest for 15 minutes.
  5. To serve: Thinly slice the lamb and place on a serving dish. Drizzle over half of the salsa verde and pomegranates. Serve the remaining alongside.