Adam Liaw’s barbecued lamb with mint dressing
Instead of roasting a whole leg, why not cut it into thick steaks and throw it on the barbecue? It’s easier than you think.
Ingredients
1 boneless lamb leg, about 1.2kg
salt and pepper, to season
½ cup olive oil, plus extra to rest
MINT DRESSING
3 cups mint leaves, loosely packed
1 cup parsley leaves, loosely packed
1 tbsp Dijon mustard
2 tsp sugar
juice of 1 lemon
½ tsp chicken stock powder
½ cup olive oil
Method
Step 1
Cut the lamb leg across the grain into steaks about 6cm thick. Place in a large bowl or on a tray and season very well with salt and pepper. It may seem like a lot, but I would use about 1 tbsp of flake salt and perhaps 1 tsp of freshly ground pepper. Drizzle with ½ cup oil.
Step 2
Heat your barbecue grill for about 10 minutes until very hot. Place the lamb on the barbecue and cook for about 15 minutes, turning every 3 or 4 minutes until cooked to medium rare. Place on a clean tray and drizzle with more olive oil. Set aside for 10 minutes to rest.
Step 3
While the lamb is cooking, make the dressing by combining all the ingredients except the olive oil in a high-spend blender. Blend to a smooth puree, then drizzle in the oil to form an emulsion.
Step 4
To serve, return the lamb to the barbecue to reheat the outside for a minute or two on each side. Cut into 1cm slices with a sharp knife and serve drizzled with more olive oil, salt and pepper, with the dressing on the side.
Adam’s tip: The most important thing about cooking on a barbecue is resting. It doesn’t matter too much for sausages or burgers, but for anything else a good long rest is mandatory.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
