Chargrilled leg of lamb with mint and caper sauce

SERVES: 4 TIME TO MAKE: Less than 15 minutes

A great way to make half a leg of lamb feed a hungry crowd.

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BRAAI RECIPES

INGREDIENTS

Salsa

  • 80 ml PnP chopped parsley
  • 80 ml PnP chopped mint
  • 80 ml PnP chopped chives
  • 1 half PnP garlic clove, crushed
  • 1 grated peel of 1 lemon
  • 80 ml PnP Extra Virgin Olive Oil, plus extra for rubbing meat
  • 60 ml baby capers, or chopped regular capers
  • 1 dash salt and milled pepper, or to taste

Meat

  • 800 grams leg of lamb, butterflied
  • 15 ml PnP ground coriander
  • 60 ml juice and grated peel of 1 lemon

METHOD

  • Toss salsa ingredients in a bowl.
  • Rub meat all over with olive oil, coriander and lemon juice and peel. Season well.
  • Heat a chargrill pan to medium heat and chargrill lamb until medium rare, about 15 minutes.
  • Rest meat, then slice thinly and serve with salsa.