Just Cooking recipes

Braaied lamb with salsa verde

Recipe from Just Cooking in association with Fresh Living


Just Cooking

BBC Lifestyle



• 1½kg lamb shoulder or leg, butterflied
• ¼ cup (60ml) olive oil
• ¼ cup (60ml) juice and zest of 1 lemon
• 4 cloves garlic, crushed
• Few sprig thyme, leaves removed
• Salt and milled pepper

Salsa verde:

• 2 handfuls flat-leaf parsley
• Handful mint leaves
• Handful basil leaves
• 4 anchovy fillets
• 1 tbsp (15ml) Dijon mustard
• 1 fat garlic clove, crushed
• Pinch sugar
• 2-3 tbsp (30-45ml) white balsamic vinegar
• ¼ cup (60ml) olive oil

Preparation method

  1. Rub meat with olive, lemon juice, lemon zest, garlic, herbs and seasoning.
  2. Cook meat over medium hot coals, until well browned but still pink in the centre.
  3. Cover lightly with foil, and rest for 10 minutes.
  4. Pulse salsa verde ingredients together in a blender, until roughly chopped.
  5. Serve lamb thinly sliced with salsa verde.