The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Barbecued leg of lamb with almond and mint sauce


Pop this lamb on the barbie for a quick Easter option.

You'll need

1.5 kg leg of lamb, boned and butterflied For rubbing: olive oil   Almond and mint sauce 3 anchovy fillets 2 golden shallots, coarsely chopped 2 cloves of garlic 1 tsp finely grated lemon rind 1 cup (loosely packed) mint leaves 40 gm (¼ cup) raw almonds 60 ml (¼ cup) extra-virgin olive oil To taste: lemon juice To serve: green salad

Method

  • 01
  • Season lamb with sea salt and freshly ground black pepper and rub with olive oil. Set meat aside at room temperature for 10 minutes. Preheat a barbecue or large chargrill pan over high heat. Add lamb, skin-side down, and cook for 3 minutes each side. Reduce heat to low-medium, cover and cook, turning occasionally, for 10 minutes for medium-rare. Remove lamb and rest, loosely covered, for 10 minutes.
  • 02
  • For almond and mint sauce, combine anchovies, shallot, garlic and lemon rind in a mortar and, using a pestle, pound to a coarse paste. Add mint and almonds, pounding until smooth. Stir through olive oil and lemon juice and season to taste.
  • 03
  • Slice lamb and serve with almond and mint sauce spooned over and a green salad to the side.

Deboning a leg of lamb
1 Using a sharp boning knife and with lamb skin-side down, cut carefully along the pelvic bone at the top of the leg. Keeping the knife close to the bone, follow its edge to where the ball and socket meets the thigh bone. When the bone is disconnected from the meat, move it around slightly to see where it attaches to the thigh bone through the hip socket. Sever the connecting tendons, then cut through joint to remove bone.

2 Cut around the top of the thigh bone, then cut along the leg where the thigh bone is closest to the surface.

3 Trim around the thigh bone, working your knife as close to it as possible, down to the knee joint, then remove the bone completely.

4 Remove shank bone by cutting meat from one side of the bone, then up and around the knee joint and kneecap. Twist shank to disconnect, remove any remaining bones.

5 To butterfly, cut horizontally into the thickest parts on either side of where the thigh bone was removed and open outward.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

Mar 2008

You might also like...

Tempered chocolate

recipes

Armando Percuoco: Linguine Napoletana

Trenette with pesto

recipes

Dhal with coriander and fried onion

Broad bean puree with chorizo

recipes

Pork and white beans

Rustichella casarecci con salsa verde

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×