A Leg of Lamb recipe that screams delight! It is not as hard to make as it seems. The shallots add a wonderful quality because they are mild in flavor. This mildness contrasts with the sharp wine, garlic, mint, and tomato flavors. Enjoy with a glass of red wine and a good basket of buttered biscuits. 

For the Lamb

1 leg of lamb, boned and butterflied

3 garlic cloves, sliced

3 shallots, halved

Few sprigs of fresh rosemary

3 bay leaves

Few sprigs of fresh oregano

375ml red wine

Vegetable oil, for brushing

For the tomato and mint salsa

6 ripe plum or vine tomatoes

Small bunch of fresh mint, leaves picked

Good pinch of caster sugar

Bunch of spring onions, thinly sliced

2 garlic cloves, crushed

1 tbsp extra-virgin olive oil

2 tsp balsamic vinegar

1. Put the lamb into a large freezer bag, then add the garlic, shallots and herbs.

2. Holding the bag carefully, pour in the wine, then seal and put into a container in the fridge. If you have time, leave to marinate for 24 hours – or 48 hours for an intense flavor.

3. A few hours before you want to eat, make the salsa.

4. Cut the tomatoes in half, scoop out the seeds and discard.

5. Roughly dice the flesh and put into a bowl. Roughly chop the mint leaves and add to the tomatoes. Sprinkle with the sugar, then add the onions, garlic, olive oil and balsamic vinegar. Toss well, then set aside to let the flavors develop.

6. Take the lamb out of the marinade and discard the marinade. Brush the cooking grate with oil. Barbecue the lamb over a direct medium heat for 20-30 minutes, turning once. This will give you a medium-cooked meat. If you like your lamb rare, reduce the cooking time by about 5 minutes.

Leave to rest for 5 minutes before slicing. Serve with the salsa.

Recipe and photo courtesy of Pink Olive Trading.

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