Grilled Leg of Lamb with Goat’s Cheese and Herb Salad
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.