25 August 2017 |
Cellar Door, Our People |
Lamb with Salsa Verde
Chris Thomson has been cooking for visitors to Best's for many years. Here is one many people have shared at her table.
For the lamb:
1 butterflied shoulder or leg of lamb
sea salt and freshly ground pepper,
crushed lemon, juiced
For the salsa verde:
2 garlic cloves
2 tbs capers
10 anchovy fillets
3 1⁄2 tbs finely chopped fresh basil*
3 tbs finely chopped at-leaf parsley*
2 tbs finely chopped fresh mint*
2–3 spring onions
3 slices of lemon, rind left on
1–2 tbs Dijon mustard
3 tbs red wine vinegar
4–5 tbs olive oil
freshly ground black pepper,
* or just use whatever you have fresh in the garden
Rub the lamb with a mixture of olive oil, crushed garlic, lemon juice, sea salt and freshly ground black pepper. Leave to marinate in the fridge for an hour then allow to come to room temperature just prior to cooking.
Pre-heat your Weber Q to high (if you don’t have one, an oven will suffice), and grill lamb until lightly browned, although this step is optional.
Place the lamb on a rack and put it back into the Weber Q. Cook on medium to high until desired tenderness.
Meanwhile make the salsa verde – my version of this classic:
Crush the garlic and nely dice or chop the other ingredients, place in a bowl and mix in the mustard, vinegar and a few drops of tabasco sauce. Slowly stir in the olive oil.
Season to taste with freshly ground black pepper.
Remove the lamb from the Weber Q and let it rest for 15 minutes. Slice the meat across the grain.
Serve with the salsa verde.
Note: The salsa verde goes equally well with grilled steak, although if you’re serving it with steak omit the sage leaf and add black olives.