Hamburgers and hotdogs may be the usual BBQ fare, but this summer, why not try something a little bit more robust? Larger joints of meat are just as easy to grill up and the added flavour of a smoky fire gives an extra ‘something’ to the regular meat-and-potatoes supper. This leg of lamb takes about 45 mins to an hour to cook, but the time is well worth it! Served up with this delicious tapenade, a potato salad and some leafy greens…summer never tasted so good!
- 1 cup (250 mL) oil cured black olives, pitted
- 2 tsp. (10 mL) freshly grated lemon zest
- 1 1/2 tbsp. (20 mL) chopped fresh parsley
- 3 tbsp. (45 mL) extra virgin olive oil
- 3 tbsp. (45 mL) finely chopped toasted almonds
- 1 leg of lamb
- 3 tbsp. (45 mL) chopped fresh thyme and rosemary
- 4 tbsp. (60 mL) chopped fresh mint
- 2 garlic cloves
- 1 tsp. (5 mL) sea salt and freshly ground black pepper
To make the tapenade, coarsely chop the olives. Place in a bowl and add all remaining ingredients, except the salt. Taste and add salt if necessary: it may not need any as the olives can be salty. Leave at room temperature.
Trim excess fat off the leg. Mix together the thyme, mint, garlic, salt and pepper. Smear the spice mix on all sides of the lamb and let marinate for 1 hour at room temperature, or as long as overnight in the fridge.
Place lamb leg on a preheated grill and grill for about 15 minutes per side or until cooked through to medium. Serve with tapenade on the side.