Ingredients

  • 100 g sundried tomatoes, chopped
  • 6 cloves of garlic, crushed
  • 1 small tin of anchovies, roughly chopped
  • 2 tblsp finely chopped fresh rosemary
  • 100 ml olive oil
  • juice and zest of 1 lemon
  • 1.5 kg eg of lamb, deboned
  • Salsa:
  • 12 green olives, roughly chopped
  • 6 tinned anchovy fillets, chopped
  • 1 clove of garlic, crushed
  • 6 tblsp chopped fresh flat leaf parsley
  • 6 tblsp chopped fresh basil
  • 6 tblsp chopped fresh mint
  • 1 tblsp capers
  • 10 tblsp extra virgin olive oil
  • 6 tblsp red wine vinegar
  • 1 tblsp lemon juice
  • 1 tsp dijon mustard
  • salt and freshly ground black pepper

Method

  • Blitz or mix the sundried tomatoes, garlic, anchovies, rosemary, olive oil and lemon juice together and rub it into the lamb. Cover and refrigerate overnight to marinate.
  • Mix all the salsa ingredients together, cover and refrigerate.
  • Place the marinated lamb on a hot grill, fat facing down. Cover with foil and seal well for 5–6 minutes. Turn over, cover with foil and seal the other side for 5–6 minutes.
  • Cook the lamb for a further 15–20 minutes on each side. Allow to rest, covered in foil, for 10 minutes before serving.
  • Serve thick slices of the lamb with generous dollops of the lively salsa.

Notes

Recipe taken from A Month of Meals by Rozanne Stevens