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Ingredients & Method

Nothing seems more fitting for an Aussie summer than lamb on a barbecue!




1 bunch flat-leave parsley, leaves picked plus extra leaves for serving.

1 bunch of rosemary leaves, picked.

4 garlic cloves.

1/4 cup (50g) white anchovy fillets (from the deli or ask your fishmonger) or 5 anchovy fillets in oil, drained.

Juice of 1 lemon.

1 cup extra virgin olive oil.

2kg leg of lamb, boned and butterflied (ask your butcher to do this).




To make the herb marinade, place the parsley, rosemary, garlic, anchovy, lemon juice, and oil in a food processor and whiz until smooth. Rub half the marinade over the lamb and reserve the remainder for serving. Set lamb aside for at least 30 minutes to marinade and reach room temperature.


Meanwhile, heat a barbecue or chargrill pan to high heat. Cook the lamb fat-side down for 8-10 minutes until golden brown, then turn and cook for a further 8-10 minutes until golden brown.


Reduce heat to medium-low and cook covered (use aluminum foil if using a chargrill pan), for 15 minutes for medium or until cooked to your liking. Remove lamb from heat, cover loosely with foil and rest for 10 minutes, then slice against the grain into 2cm slices.


Serve with reserved herb marinade and extra parsley.


Source: delicious.