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BBQ Lamb Leg with Salsa Verde

Ready for roast? This recipe for BBQ Lamb Leg with Salsa Verde brings something new and delicious to the table. Perfect when served with a side of homemade kūmara wedges.
Recipe Tip Salsa verde can be made 6 hours ahead. Store in an air tight container and refrigerate until ready to use.
Photo of BBQ Lamb Leg with Salsa Verde

Ingredients

  • 1.6 kilograms kūmara, cut into wedges
  • 1/4 cup olive oil
  • 2 tablespoons chilli flakes
  • 1 pinch salt
  • 1 pinch pepper
  • 4 cloves garlic, crushed
  • 2 tablespoons lemon rind, grated
  • 1.5 kilograms lamb leg

Salsa Verde

  • 4 cups fresh Italian parsley
  • 1/2 cup fresh thyme
  • 1 lemon, zest
  • 2 tablespoons capers, drained
  • 2 cloves garlic, crushed
  • 2 tablespoons caster sugar
  • 1 cup olive oil
  • 1/2 cup white wine vinegar
  • 1 pinch salt
  • 1 pinch pepper
  • 1.6 kilograms kūmara, cut into wedges
  • 1/4 cup olive oil
  • 2 tablespoons chilli flakes
  • 1 pinch salt
  • 1 pinch pepper
  • 4 cloves garlic, crushed
  • 2 tablespoons lemon rind, grated
  • 1.5 kilograms lamb leg

Salsa Verde

  • 4 cups fresh Italian parsley
  • 1/2 cup fresh thyme
  • 1 lemon, zest
  • 2 tablespoons capers, drained
  • 2 cloves garlic, crushed
  • 2 tablespoons caster sugar
  • 1 cup olive oil
  • 1/2 cup white wine vinegar
  • 1 pinch salt
  • 1 pinch pepper

Method

  1. Step 1 of 7
    Preheat oven to 220°C (200°C fan-forced)and preheat BBQ to a medium heat.
  2. Step 2 of 7
    Line a large baking tray with baking paper. Place kūmara on the tray and coat with oil and chilli flakes. Season with salt and pepper. Roast kūmara in the oven for 40 minutes,or until browned and cooked through.
  3. Step 3 of 7
    Meanwhile, in a small bowl, combine garlic, lemon rind and extra oil and season.
  4. Step 4 of 7
    Place lamb leg on a large plate and rub oil mixture all over the lamb.
  5. Step 5 of 7
    Cook lamb on a heated grill or BBQ over medium heat for 40 minutes, or until cooked as desired. Transfer to a tray, cover with foil and set aside for 10 minutes.
  6. Step 6 of 7
    Meanwhile, to make the salsa verde, blend or process all ingredients until well combined. Season to taste.
  7. Step 7 of 7
    On a large serving plate, serve sliced lamb with kūmara wedges and salsa verde on the side.

Nutrition per serving

4121 Kilojoules
Protein38 grams
Fat74 grams
Carbs40 grams
Sugars12 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 7
    Preheat oven to 220°C (200°C fan-forced)and preheat BBQ to a medium heat.
  2. Step 2 of 7
    Line a large baking tray with baking paper. Place kūmara on the tray and coat with oil and chilli flakes. Season with salt and pepper. Roast kūmara in the oven for 40 minutes,or until browned and cooked through.
  3. Step 3 of 7
    Meanwhile, in a small bowl, combine garlic, lemon rind and extra oil and season.
  4. Step 4 of 7
    Place lamb leg on a large plate and rub oil mixture all over the lamb.
  5. Step 5 of 7
    Cook lamb on a heated grill or BBQ over medium heat for 40 minutes, or until cooked as desired. Transfer to a tray, cover with foil and set aside for 10 minutes.
  6. Step 6 of 7
    Meanwhile, to make the salsa verde, blend or process all ingredients until well combined. Season to taste.
  7. Step 7 of 7
    On a large serving plate, serve sliced lamb with kūmara wedges and salsa verde on the side.

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