This juicy grilled leg of lamb with goat’s cheese and herb salad recipe contrasts perfectly with the fresh salad. Perfect for a quick and delicious barbecue fix.
- 5 garlic cloves
- Small bunch fresh oregano leaves picked
- Finely grated zest 2 large un-waxed lemons
- 1 tsp sea salt
- 6 tbsp. extra-virgin olive oil
- ½ British lamb leg boned and butterflied (see tips)
- For the salad
- 2 bunches fresh soft herbs such as basil tarragon, mint and coriander, or a mix of what you fancy
- 50 g wild rocket
- Drizzle extra-virgin olive oil
- Squeeze lemon juice
- 200 g Dorstone goat’s cheese (see know-hoor similar ash-rinded goat’s cheese
- Make a marinade by crushing the garlic, oregano, lemon zest and salt to a rough paste with 1 tbsp. of the olive oil in a pestle and mortar. Add the rest of the oil and mix well.
- Prick the lamb all over with the point of a small, sharp knife, then rub with the marinade. Put in a sealable plastic food bag, squeezing out any air, then leave to marinate in the fridge for at least 3 hours, or overnight if you can, making sure the lamb is kept flat so the marinade can coat it evenly.
- Bring the lamb up to room temperature- it will take around 2-3 hours to lose the chill- then transfer to a metal baking tray.
- Heat the grill to very high (240°C) and cook the lamb for 15 min on each side, then rest it for 10 min. meanwhile make the salad. Put the herbs and rocket in a bowl with the extra-virgin olive oil and the lemon juice. Toss, then season to taste.
- When the lamb has rested, lift it onto a large chopping board, slice thickly and scatter with the herb salad. Crumble over the goat’s cheese, then serve.