Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 6

Barbecued leg of lamb with tomato and mint salsa recipe

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Takes 40-50 minutes to make, plus overnight marinating

1.3-1.5kg leg of lamb, boned and butterflied
3 garlic cloves, sliced
3 shallots, halved
Few sprigs of fresh rosemary
3 bay leaves
Few sprigs of fresh oregano
375ml red wine
Vegetable oil, for brushing
For the tomato and mint salsa
6 ripe plum or vine tomatoes
Small bunch of fresh mint, leaves picked
Good pinch of caster sugar
Bunch of spring onions, thinly sliced
2 garlic cloves, crushed
1 tbsp extra-virgin olive oil
2 tsp balsamic vinegar

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1. Put the lamb into a large freezer bag, then add the garlic, shallots and herbs. Holding the bag carefully, pour in the wine, then seal and put into a container in the fridge. If you have time, leave to marinate for 24 hours – or 48 hours for an intense flavour.
2. A few hours before you want to eat, make the salsa. Cut the tomatoes in half, scoop out the seeds and discard. Roughly dice the flesh and put into a bowl. Roughly chop the mint leaves and add to the tomatoes. Sprinkle with the sugar, then add the onions, garlic, olive oil and balsamic vinegar. Toss well, then set aside to let the flavours develop.
3. Take the lamb out of the marinade and discard the marinade. Brush the cooking grate with oil. Barbecue the lamb over a direct medium heat for 20-30 minutes, turning once. This will give you a medium-cooked meat. If you like your lamb rare, reduce the cooking time by about 5 minutes. Leave to rest for 5 minutes before slicing. Serve with the salsa.

Nutritional info

Per serving: 410kcals, 19.1g fat (0.6g saturated), 41.6g protein, 7.6g carbs, 6.3g sugar, trace salt

Chef's tip

A butterflied joint of meat has had the bones removed and the meat opened up and cut so that it exposes similar thicknesses of meat to the heat. Ask the butcher, or buy ready prepared boned and butterflied leg of lamb. The process is quite time-consuming.

Barbecued leg of lamb with tomato and mint salsa recipe

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