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Butterflied Leg Of Lamb With Rosemary And Mint Salsa Verde

60 Minutes
6 Servings
12 Ingredients


This juicy leg of lamb is a gorgeous addition to any braai. Garlic-infused and smokey, the meat becomes all the more heavenly when topped with a bright and beautiful salsa verde.


1. Whisk together all the ingredients for the marinade and marinate the lamb for a few hours or overnight, turning a few times.

2. Make the salsa verde by removing the mint and rosemary from its stalks and chop finely with the parsley. A mezzaluna works really well. Place in a large bowl.

3. Chop the capers and anchovy fillets fine and add to the herbs.

4. Chop the garlic finely and mash with the blade of the knife and add to the herbs.

5. Add the lemon juice and olive oil and mix very well until a sauce has formed.

6. Remove the lamb from the fridge and let the meat come to room temperature.

7. Place the meat on the braai and cook for about 15 min. each side, turning regularly for medium-rare.

8. Let the meat rest, covered in foil, for 10 min. before serving with the salsa verde.

Nutritional Information

Not Available


  • 2 kg butterflied leg of lamb (ask the Checkers butcher to do this for you)
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic; mashed
  • Large pinch of sea salt flakes
  • Large pinch freshly ground black pepper


For the salsa verde:

  • 20 g mint
  • 20 g rosemary
  • 20 g parsley
  • 1 tbsp. capers
  • 6 anchovy fillets
  • 2 cloves garlic
  • Juice of 2 lemons
  • 250 ml extra virgin olive oil
  • Pinch sea salt flakes and freshly ground pepper