Vino Cotto BBQ Lamb with Panzanella Salad
Enjoy healthy eating with this delicious and easy to prepare BBQ lamb with a Vino Cotto marinade. It makes a perfect weekend lunch to share with family and friends.
Panzanella Salad is an Italian salad of old bread with the ripest of tomatoes, fresh herbs and lots of fruity extra-virgin olive oil. Easy to prepare and delicious.
2kg leg of lamb, butterflied
1/4 cup Vino Cotto
1/4 cup tablespoons olive oil
3 garlic cloves, chopped
2 tablespoons thyme
2 tablespoons rosemary leaves, roughly chopped
Rind of a lemon
salt and pepper
To make the marinade, combine the vino cotto, oil, garlic, herbs and rind in a shallow dish. Stir well to combine. Add lamb and turn to coat in marinade, allowing the marinade to flavour the meat. Add salt and pepper. Cover and refrigerate for 2 to 4 hours, overnight is best.
Remove meat from fridge ½ hour before cooking. Scrape off the marinade.
Heat BBQ grill on high heat. Sear both sides of the meat. The intense heat will give colour and flavour on the surface of the lamb. Cook lamb for 8-10 minutes on each side for medium rare or until cooked to your liking. Cover and rest for 10 minutes.
Alternatively, finish cooking the leg in a hot oven at 220C for approx 20-25minutes for a medium-rare result. Cooking time will depend on thickness of the leg. Cover and rest for 10 minutes.
Slice meat to your liking and serve with a Panzanella Salad.
My preference is to use a butterflied (boneless) leg of lamb and have it marinating for a minimum of 2 to 4 hours (or overnight is best). Butterflying the leg cuts through the muscle groups which will relax during cooking. Having the leg cut an inch thick thru will make the meat cook evenly and quickly on the BBQ. Meat should be cooked medium-rare or use a thermometer inserted into thickest part of the leg, it should be ready when it reads 60C . Cover and rest the leg for 10 minutes to allow the meat to relax and the juices to flow evenly through.