Ingredients Checklist
- 1.2kg boneless lamb leg
- 1 fennel bulb, thinly sliced
- 2 cups mixed lettuce leaves
- 4 anchovies, finely chopped
- 1 tbsp baby capers
- 1 tbsp oregano leaves
MARINADE/DRESSING
- 4 garlic cloves, finely minced
- 1 tbsp dried oregano
- 2 tsp sea salt
- Juice of 1 lemon
- ¾ cup olive oil
Instructions
- Remove the lamb from the netting, place fat side down on a chopping board and make several cuts into the meat to flatten.
- Mix together marinade ingredients in a small bowl and set aside ¼ cup.
- Place the lamb into a ziplock bag, pour over the marinade, seal and massage to distribute the marinade. Refrigerate overnight.
- Remove the lamb one hour before cooking and preheat a barbecue to medium/high heat.
- Cook the lamb for ten minutes on both sides for medium, and set aside to rest for 15 minutes, covered in foil.
- To make a dressing, add the anchovies and capers to the marinade that was set aside and mix together fennel and salad leaves in a bowl.
- Slice the lamb, place onto a serving plate and place the salad alongside.
- Pour over the dressing and garnish with oregano leaves.
