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Bougie Backyard BBQ
Recipe by Adam Liaw
- Steps
- Ingredients
Steps
- Cut the lamb leg across the grain into steaks around 6cm thick. Place in a large bowl or on a tray and season very well with salt and pepper. Drizzle with ½ cup of olive oil.
- Heat your barbecue grill for about 10 minutes until very hot. Place the lamb on the barbecue and cook for about 15 minutes, turning every 3 or 4 minutes until cooked to medium rare. Remove to a clean tray and drizzle with more olive oil. Set aside for 10 minutes to rest.
- While the lamb is cooking make the dressing by combining the ingredients except the oil in a high spend blender. Blend to a smooth puree, then drizzle in the olive oil to form an emulsion.
- To serve, char the lettuce and return the lamb to the barbecue to reheat the outside for just a minute or two on each side. Slice into slices or portions with a sharp knife and serve drizzled with more olive oil, salt and pepper, with the mint aioli and lemon wedges on the side.
