LAMB

• 1.5 kg leg of Lamb boned and butterflied
• Extra Virgin Olive oil
• Marlborough Flaky Sea Salt
• Freshly ground black pepper

ALMOND AND MINT SAUCE

• 3 anchovies
• 2 shallots, roughly chopped
• 2 cloves garlic
• 1 tsp lemon zest
• 1 cup mint leaves
• 40g blanched almonds, roughly chopped
• Lemon juice to taste
• 60 mls extra virgin olive oil

METHOD

Season lamb with salt and pepper and rub with extra virgin olive oil
Set aside at room temperature for 10 minutes.

Preheat BBQ to high.
Sear the lamb, skin side down for 3 minutes, then turn, cooking for a further 3 minutes.
Reduce heat to medium, lower the lid and cook for 20 to 25 minutes for medium-rare.

Remove the lamb, loosely cover with foil and rest for 10 minutes before carving.

To make the sauce, place the anchovies, shallots, garlic and lemon zest into a mortar and with a pestle, pound to a coarse paste. Add the mint and almonds, pound till smooth.
Stir through the olive oil and lemon juice and season to taste.

To serve, slice the lamb and spoon over the almond and mint sauce. Accompany with BBQ grilled asparagus, steamed new potatoes and a crisp green salad.
Serves 8 to 10.