|6||anchovy fillets — chopped|
|4||garlic cloves — finely chopped|
|1||lemon — zested and juiced|
|45-60 ml||extra virgin olive oil|
|1-2 sprigs||fresh rosemary — stalks discarded, finely chopped|
|salt and black pepper|
|1.5 kg||leg of lamb — butterflied|
Place the meat in a non-reactive dish (stainless steel or ceramic). In the bowl of a mortar with pestle, add the anchovies, garlic, lemon zest and juice, olive oil, rosemary and some salt and pepper. Grind to a runny paste, then rub it all over the butterflied leg. Cover with a lid or with wrap, and leave to marinate for at least an hour in a cool place, or for a few hours (or overnight) in the fridge.
Get your Weber ready for grilling (direct heat), then grill the leg on both sides for about 3 minutes a side, until charred and brown. Rearrange the coals for indirect cooking (place the coals on the sides), then arrange the meat in the middle and cover with the lid, keeping the vents open. Cook for about 1hour 10min until an inserted meat thermometer reaches 165°C. Remove from the heat into a roaster, cover with foil and leave to rest for at least 10-15 minutes before carving.
Serve warm in thin slices, shawarma-style, with freshly warmed Za’atar pitas, hummus, fresh rocket leaves, and a drizzle of red pepper pesto.
Notes: Best cooked in a Weber, but can also be braaied over medium coals or roasted in the oven.
For the hummus: make your own, or buy a good quality store bought version.
For the pesto drizzle: buy a store-bought version and make it a little more runny by adding olive oil and lemon juice.
For the Za’atar pitas: brush store-bought pitas with olive oil, then sprinkle with Za’atar spice and bake in the oven at 180 C for about 8 minutes. Serve immediately.
Supported by the Red Meat Industry of SA – Recipes developed by The Food Fox- Ilse van der Merwe and photos by Tasha Seccombe.
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