A fresh and simple lamb recipe for a light meal.
- 1 Australian lamb leg, bone removed
- 2 tablespoons coarse sea or kosher salt
- 2 teaspoons freshly ground pepper
- 2 teaspoons fresh oregano leaves
- olive oil
- ½ large cucumber
- ½ bulb fennel (anise), white part only
- 2 bunches watercress, leaves separated from roots
- 3 tablespoons extra virgin olive oil
- 1 lemon
- 1 teaspoon Dijon mustard
- salt and freshly ground pepper, to taste
- Remove netting and open leg of lamb. Pound to around 1-2 inch thickness. Season with salt, pepper and oregano. Cover and refrigerate 30 minutes to 1 hour, or overnight for a more “cured” flavor.
- Drain away excess juices and pat lamb dry with a paper towel, wiping off excess seasoning. Allow to come to room temperature, then brush generously with olive oil. Preheat grill or barbecue to medium high and add remaining oil.
- Add lamb to the grill and brown on all sides, then continue to barbecue, turning occasionally for 10-20 minutes, depending on thickness. Transfer to a clean platter, cover loosely with foil and allow to rest for at least 10 minutes.
- For the salad, cut cucumber and fennel in half lengthwise and slice as thinly as possible. For paper-thin slices, use a vegetable peeler or mandolin. Place in large bowl with watercress leaves.
- Just before serving, whisk the oil, juice of ½ of the lemon, mustard, and season to taste. Toss through the salad.
- Place salad on large platter or individual plates. Slice desired amount of lamb thinly across the grain and arrange over salad. Squeeze over extra lemon juice, or lemon-infused oil.
- Toss the salad with half of the dressing and serve with the chops. Drizzle the chops with the rest of the dressing. Serve with a dry, full-bodied white wine and crusty bread.
Recipe courtesy of www.australian-lamb.com