Barbecued lamb leg with charred onion and mint salsa

Adam Liaw
This lamb leg can also be roasted in the oven if the weather is too cold for a barbecue.
This lamb leg can also be roasted in the oven if the weather is too cold for a barbecue. Photo: William Meppem
Difficulty
Easy
Dietary
Gluten-free

Butterflied lamb legs are available from supermarkets but are often pre-marinated, and something like this does not need any extra marinating. A good seasoning with salt and pepper is all you need; the barbecue can do the rest of the work.

Ingredients

6 spring onions

3 garlic cloves, peeled and bruised

1.2kg lamb leg, butterflied

salt and pepper, to season

¾ cup olive oil

2 large green chillies

½ bunch mint, picked

3 tbsp apple cider vinegar

good pinch of sugar

Method

1. Cut the spring onions into 10cm lengths, discarding the roots. Place the spring onions and garlic on a deep plate. Season the lamb all over with salt and pepper and place it on top of the spring onions and garlic. Drizzle with ¼ cup of olive oil and set aside for at least an hour. 

2. Heat the grill of a hooded barbecue to medium heat and grill the lamb for about 25-30 minutes, turning once, until it's well browned and cooked to your liking. If you don't have a hooded barbecue, sear the lamb until well browned and then cook in an oven at 200C fan-forced (220C conventional) for about 30 minutes. Set aside to rest.

3. While the lamb is resting, grill the onions, garlic and green chillies until blistered and lightly blackened. Move to a cutting board and roughly chop it all together. Combine with the mint, apple cider vinegar, sugar and remaining olive oil. Season well with salt and pepper and mix to combine. Slice the lamb across the grain into slices 1cm thick and spoon the salsa over the top.