Recipes
Butterflied Lamb Leg with Spring Herb Salsa Verde
Fire up the BBQ this spring with our Butterflied Lamb Leg with Spring Herb Salsa Verde – a dish that’s bursting with flavour and made for sharing. Tender, juicy lamb from The Meat Box is marinated with garlic and rosemary, then grilled to perfection and served with a fresh, zesty salsa verde made from parsley, mint, lemon, and capers. It’s the perfect centrepiece for a weekend feast, pairing beautifully with new season asparagus, peas, or buttery new potatoes.
Prep Time:
20 mins
Cook Time:
35–45 mins
Servings:
6
Lamb
3 cloves garlic, minced
2 tbsp fresh rosemary, chopped
Salt & cracked black pepper
Salsa Verde
1 cup fresh parsley leaves
1 cup fresh mint leaves
2 tbsp capers (rinsed)
2 anchovy fillets (optional, adds depth)
1 garlic clove
Zest & juice of 1 lemon
½ cup olive oil
Pinch of chilli flakes (optional)
Marinate the Lamb
1. In a small bowl, mix garlic, rosemary, olive oil, salt, and pepper.
2. Rub mixture all over the lamb.
3. Cover and marinate in the fridge for at least 2 hours (or overnight for best flavour).
Make the Salsa Verde
4. In a food processor, blend parsley, mint, capers, anchovies (if using), garlic, lemon zest & juice.
5. Slowly drizzle in olive oil until you have a smooth but slightly chunky sauce.
6. Adjust seasoning with salt, pepper, and chilli flakes. Set aside.
Cook the Lamb
7. Heat BBQ or oven grill to medium-high.
8. Cook lamb skin-side down for 15 minutes until browned, then flip and cook a further 20–30 minutes, depending on thickness and preferred doneness.
Medium-rare: internal temp 60°C
Medium: internal temp 65–70°C
9. Rest lamb, covered loosely with foil, for 10 minutes.
Serve
10. Slice lamb against the grain.
11. Drizzle generously with salsa verde.
12. Pair with roasted new potatoes, asparagus, and a simple spring salad.
Tips:
For extra flavour, add lemon halves to the grill and squeeze over lamb before serving.
This recipe works beautifully with leftovers—use sliced lamb in wraps or salads the next day.
