Barbecued leg of lamb

Barbecuing your lamb is the best way to release the flavour.
  • 8 tbsp extra-virgin olive oil, plus more for barbecuing
  • 60ml red wine vinegar
  • 4 garlic cloves, chopped
  • 2 tbsp chopped fresh oregano
  • 1 tbsp chopped fresh thyme leaves
  • 1 lemon, juiced
  • 1 tbsp Dijon mustard
  • Salt and freshly ground black pepper
  • 1 (1.5-kg) boneless leg of lamb, butterflied but not tied
  • 100g mache or mixed baby greens
  • 1/2 bunch mint, leaves only
  • 50g sliced spring onions
1) To make the vinaigrette: To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined.

2) Pat the lamb dry and put it on a shallow platter. Season all over with salt and pepper. Pour half of the vinaigrette over the lamb, turning the meat to get it well coated. Marinate in the refrigerator for two hours. Remove the marinated meat from the refrigerator about 30 minutes before barbecuing.

3) Heat the barbecue (or large cast iron frying-pan) and oil it lightly. Remove the lamb from the marinade and barbecue for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Transfer to a cutting board and let rest for ten minutes.

4) Toss the mache (or mixed baby greens), mint leaves, and spring onions in a bowl and dress the salad with about three tablespoons of the reserved vinaigrette. Season with salt and pepper. Slice the lamb into thick slices and serve with greens.

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