Adam Liaw’s barbecued lamb leg with tomato and mint salad
My favourite way to cook a lamb leg isn’t to roast it. A deboned and butterflied leg is a great thing to barbecue, particularly when served with a fresh, herby salsa.
Ingredients
1 boneless lamb leg, around 1.2kg
salt and pepper, to season
2 tsp dried oregano
¼ cup olive oil, plus extra if needed
½ red onion, peeled and very thinly sliced
4 heirloom tomatoes, cut into chunks
¾ cup mixed cherry tomatoes, halved
2 tbsp each of parsley and mint, roughly chopped
2 tbsp red wine vinegar
Method
Step 1
Season the lamb leg very well with salt and pepper, rub in the oregano and refrigerate overnight.
Step 2
When ready to cook, heat a hooded barbecue for about 10 minutes. Drizzle the lamb with olive oil, place on the barbecue and cook for about 30 minutes with the hood down, turning every 8-10 minutes until cooked to your liking. If you have a probe thermometer, I suggest removing the lamb from the grill when the internal temperature reaches about 52C. Remove and place on a clean tray, drizzle with olive oil and set aside for 10 minutes to rest.
Step 3
Prepare the tomato salad by combining the red onion, tomatoes and herbs in a bowl. Drizzle generously with olive oil and the red wine vinegar, and season with salt and pepper.
Step 4
To serve, return the lamb to the barbecue to reheat for just a minute or two on each side. Cut into 1cm slices and serve with the tomato and mint salad.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
