Lamb with Salsa Verde Recipe

‘Wait – there’s something missing,’ says Viv Thomson, and he disappears for a few moments before returning with a bottle of wine from the cellar. ‘Lamb and Shiraz – what a combination‘ he says. 


A family favourite recipe. It’s easy to make and a delicious combination with Best’s Shiraz. Give it a try and let us know what you think.


For the lamb:
1 butterflied shoulder or leg of lamb
Olive oil
Sea salt and freshly ground pepper,
To taste:
Garlic cloves,
Crushed lemon, juiced

For the salsa verde:
2 garlic cloves
1 shallot
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
Tabasco sauce
4–5 tbs olive oil
Freshly ground black pepper,

To taste
* Or just use whatever you have fresh in the garden


  1. 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.
  2. 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.
  3. Place the lamb on a rack and put it back into the Weber Q. Cook on medium to high until desired tenderness.
  4. Meanwhile make the salsa verde – my version of this classic:
  5. 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.
  6. Season to taste with freshly ground black pepper.
  7. Remove the lamb from the Weber Q and let it rest for 15 minutes. Slice the meat across the grain.
  8. Serve with the salsa verde.
  9. Pour a Glass or two of Bin No. 1 Shiraz.

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.


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